Inulin as texture modifier in dairy products

Food Hydrocolloids

Volumn 25, Issue 8, 2011, Pages 1881-1890

  Meyer, D ^a   Bayarri, S ^b   Tarrega A ^b   Costell, E ^b  

^a Sensus   (Netherlands)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dairy; Fat replacement; Inulin; Rheology; Texture

Indexed keywords

ELASTICITY; POLYSACCHARIDES;

APPLICATION AREA; FAT REPLACEMENTS; FOOD SYSTEM; INULIN; MOUTHFEEL; SEMI-SOLIDS;

DAIRY PRODUCTS;

EID: 79961029268     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.012     Document Type: Article

References (93)

1. Akalm A.S., Karagözlü C., Ünal G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology 2008, 227:889-895.
2. Akin M.B., Akin M.S., Kirmaci Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry 2007, 104:93-99.
3. Araujo E.A., de Carvalho A.F., Leandro E.S., Furtado M.M., de Moraes C.A. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. Journal of Functional Foods 2010, 2:85-89.
4. Aryana K.J., Plauche S., Rao R.M., McGrew P., Shah P.H. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. Journal of Food Science 2007, 72:M79-M84.
5. Bayarri S., González-Tomás L., Costell E. Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose. Food Hydrocolloids 2009, 23:441-450.
6. Bayarri S., Dolz M., Hernández M.J. Effect of carboxymethyl cellulose concentration on rheological behaviour of milk and aqueous systems. A creep and recovery study. Journal of Applied Polymer Science 2009, 114:1626-1632.
7. Bayarri S., Costell E. Optimising the flavour of low-fat foods. Designing functional foods: Understanding, measuring and controlling food structure breakdown and nutrient absorption for the development of health-promoting foods 2009, 431-447. Woodhead Publishing & CRC Press, Cambridge, UK. D.J. Mc Clements, E.D. Decker (Eds.).
8. Bishay I.E. Rheological characterization of inulin. Gums and stabilizers for the food industry 1998, vol.11:403-408. Royal Society of Chemistry, Cambridge, UK. P.A. Williams, G.O. Phillips (Eds.).
9. Blecker C., Chevalier J.-P., Fougnies C., Van Herck J.-C., Deroanne C., Paquot M. Characterisation of different inulin samples by DSC. Influence of polymerisation degree on melting temperature. Journal of Thermal Analysis and Calorimetry 2003, 71:215-224.
10. Boeckner L.S., Schnepf M.I., Tungland B.C. Inulin: a review of nutritional and health implications. Advances in Food and Nutrition Research 2000, 43:1-63.
11. Bot A., Erle U., Vreeker R., Agterof W.G.M. Influence of crystallisation conditions on the large deformation rheology of inulin gels. Food Hydrocolloids 2004, 18:547-556.
12. Brennan C.S., Tudorica C.M. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology 2008, 43:824-833.
13. Brighenti F. Dietary fructans and serum triacylglycerols: a meta-analysis of randomized controlled trials. Journal of Nutrition 2007, 11:S2552-S2556.
14. Buriti F.C.A., Carderelli H.R., Filisetti T.M.C.C., Saad S.M.I. Symbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry 2007, 104:1605-1610.
15. Cani P.D., Joly E., Horsmans Y., Delzenne N.M. Oligofructose promotes satiety in healthy human: a pilot study. European Journal of Clinical Nutrition 2006, 60:567-572.
16. Cardarelli H.R., Aragon-Alegro L.C., Alegro J.H.A., de Castro I.A., Saad S.M.I. Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture 2008, 88:1318-1324.
17. Cardarelli H.R., Buriti F.C.A., de Castro I.A., Saad S.M.I. Inulin and ligofructose improve sensory quality and increase the probiotic viable count in potentially symbiotic petit-suisse cheese. LWT - Food Science and Technology 2008, 41:1037-1046.
18. Chiavaro E., Vittadini E., Corradini C. Physicochemical characterization and stability of inulin gels. European Food Research and Technology 2007, 225:85-94.
19. Coussement P.A.A. Inulin and oligofructose: safe intakes and legal status. Journal of Nutrition 1999, 129(Suppl.):1412S-1417S.
20. Cummings J.H., Christie S., Cole T.J. A study of fructo oligosaccharides in the prevention of travellers' diarrhoea. Alimentary Pharmacology and Therapeutics 2001, 15:1139-1145.
21. Debon J., Prudencio E.S., Petrus J.C.C. Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk. Journal of Food Engineering 2010, 99:128-135.
22. De Castro F.P., Cunha T.M., Barreto P.L.M., Camboni R.D., Prudêncio E. Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages. International Journal of Dairy Technology 2009, 62:68-74.
23. De Gennaro S., Birch G.G., Parke S.A., Stancher B. Studies on the physicochemical properties of inulin and inulin oligomers. Food Chemistry 2000, 68:179-183.
24. Dello Staffolo M., Bertola N., Martino M., Bevilacqua A. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 2004, 14:783-789.
25. De Wijk R.A., Rasing F., Wilkinson C.L. Texture of semi-solids: sensory flavor-texture interactions for custard desserts. Journal of Texture Studies 2003, 34:131-146.
26. De Wijk R.A., Terpstra M.E.J., Janssen A.M., Prinz J.F. Perceived creaminess of semi-solid foods. Trends in Food Science and Technology 2006, 17:412-422.
27. Doublier J.L., Durand S. A rheological characterization of semi-solid dairy systems. Food Chemistry 2008, 108:1169-1175.
28. Eissens A.C., Bolhuis G.K., Hinrichs W.L.J., Frijlink H.W. Inulin as filler-binder for tablets prepared by direct compaction. European Journal of Pharmaceutical Sciences 2002, 15:31-38.
29. Elmore J.R., Heymann H., Johnson J., Hewett J.E. Preference mapping: relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid. Food Quality and Preference 1999, 10:465-475.
30. El-Nagar G., Glowers G., Tudorica C.M., Kuri V. Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology 2002, 55:89-93.
31. Ertekin B., Guzel-Seydim Z.B. Effect of fat replacers on kefir quality. Journal of Science of Food and Agriculture 2010, 90:543-548.
32. European Parliament Regulation (EC) No 1924/2006 of the European parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union 2006, 404:9-25.
33. Foegeding E.A., Çakir E., Koc H. Using dairy ingredients to alter texture of foods: implications based on oral processing considerations. International Dairy Journal 2010, 20:562-570.
34. Franck A. Food applications of prebiotics. LFRA ingredient handbook: Prebiotic and probiotics 2000, 1-18. Leatherhead Publishers, Surrey, UK. G. Gibson, F. Angus (Eds.).
35. Franck A. Technological functionality of inulin and oligofructose. British Journal of Nutrition 2002, 87(Suppl. 2):S287-S291.
36. Giannouli P., Richardson R.K., Morris E.R. Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin. Carbohydrate Polymers 2004, 55:357-365.
37. Gibson G.R., Probert H.M., van Loo J., Rastall R.A., Roberfroid M.B. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews 2004, 17:259-275.
38. González- Tomás L., Costell E. Sensory evaluation of vanilla dairy desserts by free choice profile. Journal of Sensory Studies 2006, 21:20-33.
39. González-Tomás L., Coll-Marqués J., Costell E. Viscoelasticity of inulin-starch-based dairy systems. Influence of inulin average chain length. Food Hydrocolloids 2008, 22:1372-1380.
40. González-Tomás L., Bayarri S., Coll-Marqués J., Costell E. Flow behavior of inulin-enriched dairy desserts. Influence of inulin average chain length. International Journal of Food Science and Technology 2009, 44:1214-1222.
41. González-Tomás L., Bayarri S., Costell E. Inulin-enriched dairy desserts: physicochemical and sensory aspects. Journal of Dairy Science 2009, 92:4188-4199.
42. Guggisberg D., Cuthbert-Steven J., Piccinah P., Buetikofer U., Eberhard P. Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition. International Dairy Journal 2009, 19:107-115.
43. Guven M., Yasar K., Karaca O.B., Hayaloglu A.A. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology 2005, 58:180-184.
44. Hébette C.L.M., Delcour J.A., Koch M.H.J., Booten K., Kleppinger R., Mischenkod N., et al. Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulin. Carbohydrate Research 1998, 310:65-75.
45. Hennelly P.J., Dunne P.G., O'sullivan M., O'Riordan E.D. Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering 2006, 75:388-395.
46. Jellema R.H., Janssen A.M., Terpstra M.E.J., de Wijk R.A., Smilde A.K. Relating the sensory sensation 'creamy mouthfeel' in custards to rheological measurements. Journal of Chemometrics 2005, 19:191-200.
47. Karaca O.B., Güven M., Yasar K., Kaya S., Kahyaoglu T. The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology 2009, 62:93-99.
48. Kalyani Nair K., Kharb S., Thompkinson D.K. Inulin dietary fiber with functional and health attributes. A review. Food Reviews International 2010, 26:189-203.
49. Kim Y., Faqih M.N., Wang S.S. Factors affecting gel formation of inulin. Carbohydrate Polymers 2001, 46:135-145.
50. Kip P., Meyer D., Jellema R.H. Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal 2006, 16:1098-1103.
51. Koca N., Metin M. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 2004, 14:365-373.
52. Lin T.Y. The influence of lactic cultures, linoleic acid and fructo-oligosaccharides on conjugated linoleic acid concentration in non-fat yogurt. Australian Journal of Dairy Technology 2003, 58:11-14.
53. Lobato L.P., Grossmann M.V.E., Benassi M.T. Inulin addition in starch-based dairy desserts: instrumental texture and sensory aspects. Food Science Technology International 2009, 15:317-323.
54. Lomax A., Calder P.C. Prebiotics, immune function, infection and inflammation: a review of the evidence. British Journal of Nutrition 2009, 101:633-658.
55. Marteau P., Jacobs H., Cazaubiel M., Signoret C., Prevel J.-M., Housez B. Effects of chicory inulin in constipated elderly people: a double-blind controlled trial. International Journal of Food Sciences and Nutrition 2011, 62:164-170. 10.3109/09637486.2010.527323.
56. Martinod A., Neville A., Euvrad M., Sorbie K. Electrodeposition of a calcareous layer: effects of green inhibitors. Chemical Engineering Science 2009, 64:2413-2421.
57. Meyer D., Blaauwhoed J.-P. Inulin. Handbook of hydrocolloids 2009, 829-848. Woodhead Publishing and CRC Press, Cambridge, UK. 2nd ed. G.O. Phillips, P.A. Williams (Eds.).
58. Meyer D., Stasse-Wolthuis M. Inulin and bone health. Current Topics in Nutraceutical Research 2006, 4:211-226.
59. Meyer D., Stasse-Wolthuis M. The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition 2009, 63:1277-1289.
60. Meyer P.D., De Wolf J., Olivier P. Inulin und Fructooligosaccharide. Handbuch Süßungsmittel 2007, 155-193. Behr's Verlag, Hamburg, Germany. K. Rosenplenter, U. Nöhle (Eds.).
61. Meyer D., Vermulst J., Tromp R.H., de Hoog E.H.A. The effect of inulin on tribology and sensory profiles of skimmed milk. Journal of Texture Studies 2011, 10.1111/j.1745-4603.2011.00298.x.
62. Modzelewska-Kapitula M., Klebukowska L. Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production. International Journal of Dairy Technology 2009, 62:209-214.
63. Morris E.D. Polysaccharide rheology and in-mouth perception. Food polysaccharides and their applications 1995, 517-546. Marcel Dekker, Inc., New York, USA. A.M. Stephen (Ed.).
64. Nishinari K. Rheology, food texture and mastication. Journal of Texture Studies 2004, 35:113-124.
65. Pagliarini E., Beatrice N. Sensory and rheological properties of low-fat filled 'pasta filata' cheese. Journal of Dairy Research 1994, 61:299-304.
66. Paseephol T., Small D.M., Sherkat F. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 2008, 39:617-634.
67. Parnell J.A., Reimer R.A. Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in overweight and obese adults. American Journal of Clinical Nutrition 2009, 89:1751-1759.
68. Pinheiro R., Pergo P., Converti A., Nogueira M. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology 2009, 62:195-203.
69. Ritsema T., Smeekens S. Fructans: beneficial for plants and humans. Current Opinion in Plant Biology 2003, 6:223-230.
70. Sandrou D.K., Arvantoyannis I.S. Low fat/calorie foods: current state and perspectives. Critical Reviews in Food Science and Nutrition 2000, 40:427-447.
71. Schaller-Povolny L.A., Smith D.E. Sensory attributes and storage life of reduced fat ice cream as related to inulin content. Journal of Food Science 1999, 64:555-559.
72. Schaller-Povolny L.A., Smith D.E. Viscosity and freezing point of a reduced fat ice cream mix as related to inulin content. Milchwissenschaft - Milk Science International 2001, 56:25-29.
73. Schaller-Povolny L.A., Smith D.E., Labuza T.P. Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin. International Journal of Food Properties 2000, 3:173-192.
74. Soukoulis Ch., Lebesi D., Tzia C. Enrichment of ice cream with dietary fibre: effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry 2009, 115:665-671.
75. Stevens C.V., Meriggi A., Booten K. Chemical modification of inulin, a valuable renewable resource, and its industrial applications. Biomacromolecules 2001, 2:1-16.
76. Szczesniak A.S. Texture is a sensory property. Food Quality and Preference 2002, 3:215-225.
77. Tárrega A., Durán L., Costell E. Rheological characterization of semisolid dairy desserts. Effect of temperature. Food Hydrocolloids 2005, 19:133-139.
78. Tárrega A., Costell E. Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert. Food Hydrocolloids 2006, 20:914-922.
79. Tárrega A., Costell E. Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts. International Dairy Journal 2006, 16:1104-1112.
80. Torres J.D., Tárrega A., Costell E. Storage stability of starch-based dairy desserts containing long-chain inulin: rheology and particle size distribution. International Dairy Journal 2010, 20:46-52.
81. Tratnik L., Bozanic R., Herceg Z., Drglic I. The quality of plain and supplemented kefir from goat's and cow's milk. International Journal of Dairy Technology 2006, 59:40-46.
82. Tungland B.C., Meyer D. Non-digestible oligosaccharides (dietary fibre): their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety 2002, 3:73-92.
83. Van Duynhoven J.P.M., Kulik A.S., Jonker H.R.A., Haverkamp J. Solid-like components in carbohydrate gels probed by NMR spectroscopy. Carbohydrate Polymers 1999, 40:211-219.
84. Van Loo J. How chicory fructans contribute to zootechnical performance and well-being in livestock and companion animals. Journal of Nutrition 2007, 137(Suppl. 2):2594S-2597S.
85. Van Loo J., Coussement P., de Leenheer L., Hoebregs H., Smits G. On the presence of inulin and oligofructose as natural ingredients in the western diet. Critical Reviews in Food Science and Nutrition 1995, 35:525-552.
86. Villegas B., Costell E. Flow behaviour of inulin-milk beverages. Influence of inulin average chain length and of milk fat content. International Dairy Journal 2007, 17:776-781.
87. Villegas B., Carbonell I., Costell E. Inulin milk beverages: sensory differences in thickness and creaminess using R-index analysis of the ranking data. Journal of Sensory Studies 2007, 22:377-393.
88. Voragen A.G.J. Technological aspects of functional food-related carbohydrates. Trends in Food Science and Technology 1998, 9:328-335.
89. Wada T., Sugatani J., Terada E., Ohguchi M., Miwa M. Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose. Journal of Agricultural and Food Chemistry 2005, 53:1246-1253.
90. Weenen H., Jellema R.H., De Wijk R.A. Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces. Food Quality and Preference 2005, 16:163-170.
91. Wilkinson C., Dijksterhuis G.B., Minekus M. From food structure to texture. Trends in Food Science and Technology 2000, 11:442-450.
92. Zimeri J.E., Kokini J.L. Rheological properties of inulin-waxy maize starch systems. Carbohydrate Polymers 2003, 52:67-85.
93. Zimeri J.E., Kokini J.L. Morphological characterization of the phase behavior of inulin-waxy maize starch systems in high moisture environments. Carbohydrate Polymers 2003, 52:225-236.