Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products

Liu, Yixuan; Leng, Yue; Xiao, Shensheng; Zhang, Yudong; Ding, Wenping; Ding, Beibei; Wu, Yan; Wang, Xuedong; Fu, Yang

doi:10.1016/j.lwt.2022.113225

Cited by 32 publications

(22 citation statements)

References 44 publications

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“…70 The formation of a new band in the heat-set sausage gel protein samples (at the beginning of the separating gel) is evident. A similar result was reported when inulin was incorporated into extruded flour products by Liu et al, 71 who reasoned that inulin molecules might have interacted with protein to form a more compact network structure, which increased the degree of protein polymerization, further yielding the generation of new substances with higher molecular weight, such as proteinpolysaccharides conjugates. 72…”

Section: Electrophoretic Protein Patternsupporting

confidence: 78%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry.

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Section: Electrophoretic Protein Patternsupporting

confidence: 78%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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“…Similarly, as depicted in Figure S2, there was no significant reduction in the stickiness of OG‐FIR. The addition of OG, IN, and KGM, which had high water‐holding capacity, could potentially reduce water migration within rice grains (Liu et al ., 2022). Furthermore, the changing trend of cohesiveness in all samples was not obvious, indicating a slight alteration in the internal binding force of fresh instant rice (Xu et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Li,

Zhang,

Ren

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.

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“…Nowadays, conventional staple foods like bread, noodles, and steamed buns have been observed to lack dietary fibre, necessitating the enhancement of their nutritional value and quality. One effective approach is the addition of inulin, a low‐energy soluble dietary fibre that has been found to promote the increase of intestinal lactobacilli and bifidobacteria, thereby contributing to improved nutrition (Man et al ., 2021; Liu et al ., 2022). Long‐chain inulin (FXL) is made from D‐fructose connected by β‐(1→2) glycosidic bonds and has an average degree of polymerisation (DP) of no less than 23.…”

Section: Introductionmentioning

confidence: 99%

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

Pei,

Luo,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, double long‐chain inulin phosphate (PDFXL) was prepared by chemically modifying long‐chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L‐G), medium gluten (M‐G), and high gluten (H‐G) dough were investigated using Fourier Transform Infrared (FT‐IR) and rheometer. The FT‐IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross‐linking. Rheological tests revealed that the apparent viscosity of L‐G, M‐G, and H‐G dough decreased with increasing shear rate. Notably, M‐G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M‐G and H‐G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products.

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Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products

Cited by 32 publications

References 44 publications

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

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