Flow behaviour of inulin-milk beverages. Influence of inulin average chain length and of milk fat content
Villegas, B. | Costell, E.
The effects of the addition of different types of inulin (oligofructose, native and long chain) at different concentrations (2%, 4%, 6%, 8% and 10%, w/w) on the flow behaviour of milk beverages model systems were studied. The flow of the inulin-milk solutions was Newtonian, except for whole milk samples with higher long chain inulin concentrations (8% and 10%), which were shear thinning. All inulin-κ-carrageenan-milk samples were shear thinning. The viscosity of 3.1% fat whole milk could be approximated by skim milk with 4-10% short chain inulin, or with 6-8% native inulin or with 4-6% long chain inulin. In κ-carrageenan-milk samples the addition of inulin could not replace the effect of milk fat on the viscosity of these systems.
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