Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation,International Journal of Food Science & Technology

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Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-19 , DOI: 10.1111/ijfs.14499
Mariusz Witczak ₁ , Grażyna Jaworska ₂ , Teresa Witczak ₁

Affiliation

The objective of this study was to analyse the influence of inulin with different degrees of polymerisation (DP values) and oligofructose preparation on physicochemical and rheological properties of apple jelly. It has been determined that both the addition of inulin (independently of DP) and oligofructose significantly modify the rheological and textural properties of the analysed desserts. Preparation with high DP results in increased moduli, preparation with moderate levels results in their decrease, while preparation with low DP levels initially decreases and then increases the values of both moduli. Similar tendencies are exhibited by the remaining parameters of rheological characteristics. Supplementation with inulin and oligofructose influences, but not as markedly, physicochemical properties. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the properties of jelly. In the majority of cases, the variability of the parameters, for which statistically significant differences have been determined, depended on the type and level of the additive, and this impact varied between individual preparation types. The study conducted has enabled the conclusion that inulin may pose an attractive ingredient in desserts with health‐promoting properties.

中文翻译：

辅以不同聚合度菊粉的苹果果冻的流变学和颜色特性

这项研究的目的是分析菊粉具有不同的聚合度（DP值）和低聚果糖制剂对果冻的理化和流变特性的影响。已经确定，添加菊粉（独立于DP）和低聚果糖均显着改变了所分析甜点的流变学和质地特性。高DP的制备会导致模量增加，中等水平的制备会导致模量下降，而低DP制备会先降低然后增加两个模量的值。流变特性的其余参数表现出相似的趋势。补充菊粉和低聚果糖会影响理化性质，但影响不那么明显。已经观察到，所施用制剂将水结合的方式可能对果冻的性质具有显着影响。在大多数情况下，已确定其统计上显着差异的参数变异性取决于添加剂的类型和含量，并且这种影响在各个制剂类型之间有所不同。进行的研究得出的结论是，菊粉可能在具有促进健康特性的甜点中构成诱人的成分。这种影响在各个制备类型之间有所不同。进行的研究得出的结论是，菊粉可能在具有促进健康特性的甜点中构成诱人的成分。这种影响在各个制备类型之间有所不同。进行的研究得出的结论是，菊粉可能在具有促进健康特性的甜点中构成诱人的成分。

更新日期：2020-01-19

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