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

González-Tomás, Luis; Coll-Marqués, José M.; Costell, E.

doi:10.1016/j.foodhyd.2007.08.001

Cited by 68 publications

(54 citation statements)

References 23 publications

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“…Consumers are demanding for foods with increasingly properties, such as pleasant flavor, lowcalorie value or low-fat content and beneficial health effects (Gonzalez-Tomas et al, 2008). Dietary fiber (DF) is a remnant of the edible part of plant; it is analogous carbohydrates that are resistant to digestion and absorption in the human small intestine and undergo complete or partial fermentation in the human large intestine.…”

Section: Introductionmentioning

confidence: 99%

Some properties of kefir enriched with apple and lemon fiber

et al. 2017

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The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0.5 % lemon fiber and 1 % lemon fiber, respectively) and stored for 20 days at 4±1 °C. pH, titratable acidity, dry matter, water activity, water holding capacity, viscosity, L, a and b values, sensorial analysis, total lactic bacteria, Lactococcus spp., Leuconostoc spp. and yeast counts of kefirs were determined at 1 st , 10 th and 20 th days of storage. The addition of apple and lemon fiber enhanced rheological, microbiological and sensorial properties of kefirs (p<0.01). Apple and lemon fiber could be used for kefir production at a rate of 0.25 or 0.5 %.

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Section: Introductionmentioning

confidence: 99%

Some properties of kefir enriched with apple and lemon fiber

et al. 2017

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“…Gonzalez-Tomá s, Coll-Marqué s, and Costell (2008) studied the effect of long-chain inulin on viscoelastic properties of both low and full-fat desserts, with results indicating that although the effect of inulin concentration (from 2.5 to 7.5%) had low impact on the viscoelasticity of whole-milk desserts, they were key factors affecting skimmed-milk desserts.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of starch-based dairy desserts containing long-chain inulin: Rheology and particle size distribution

Torres

Tárrega

Costell

2010

International Dairy Journal

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“…Fat, apart from its nutritional significance in cheese, contributes to the sensory and functional properties of dairy products(Miočinović et al, 2011), However, consumers are increasingly demanding foods with dietetic and functional properties, such as those with low calories, low or reduced fat and health benefits (Gonzalez-Tomás,Coll- Marqués & Costell, 2008). Also, low-fat food plans have been recommended for weight loss and maintenance(Carmichael, Swinburn & Wilson, 1998;Peterson, Sigman-Grant, Eissenstat & Kris-Etherton, 1999).…”

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confidence: 99%