Rheological Characterization of Inulin

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

“…It has been previously reported that inulin samples with concentrations below the c min show flow behaviours typical from dilute solutions which indicates that the degree of entanglements is very low (Bishay, 1998;Villegas & Costell, 2007;Zimeri & Kokini, 2003a). A similar pattern was detected for all the non-sedimenting samples at the lowest concentration (6 wt%).…”

Viscoelasticity of inulin–starch-based dairy systems. Influence of inulin average chain length

“…They found that, in systems in which inulin was the dispersed phase (below the critical concentration, c*), the increase of the concentration of this polymer produced non-gelled, liquid-like systems and concluded that in these cases inulin interfered with the network formation properties of starch. Bishay (1998) also reported a negative synergy between these two components in the rheological properties, probably because both have a high water affinity. The exception to this was found in the 7.5% long-chain inulin samples.…”

“…Furthermore, some research papers have also studied the possible interactions of inulin in water with other hydrocolloids such as waxy maize starch (Zimeri & Kokini, 2003), xanthan, unmodified corn starch, sucrose and alginates (Bishay, 1998) and pectin (Giannouli, Richardson, & Morris, 2004). With regard to real dairy foods, some authors have analysed the effects of inulin on the rheological and sensorial characteristics of ice-creams (El-Nagar, Clowes, Tudorica, Kuri, & Brennan, 2002;Schaller-Povolny & Smith, 1999;Schaller-Povolny & Smith, 2001), yoghurts (Dello Staffolo, Bertola, Martino, & Bevilacqua, 2004, milk beverages (Villegas & Costell, 2007) and fresh cheese (Koca & Metin, 2004).…”

Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts

“…Although there is no previous information about the rheological behaviour and the structure of milk-inulin-starch systems, the results obtained in this work can be related with the observations made by other authors in water-inulin-starch systems. Bishay (1998) detected a ''negative synergy'' between inulin and starch in water. The addition of 35% inulin to a dispersion of 10% starch clearly lowered the system consistency.…”

“…Zimeri and Kokini (2002) studied the thermal properties of inulin, and pointed out that its fat-mimetic properties might also be a consequence of its low relative crystallinity. The rheological behaviour of inulin and inulin-hydrocolloid mixtures in water were characterised by Bishay (1998), who found a synergistic effect between inulin and calcium alginate and a negative interaction between inulin and starch. More recently, Zimeri and Kokini (2003), working on inulin-waxy maize starch systems, found that a change in the rheological behaviour was produced when the sample structure changed from a starch-continuous system, with inulin as the disperse phase, to an inulin-continuous system, with starch as the dispersed phase.…”