Flow behaviour of inulin-milk beverages. Influence of inulin average chain length and of milk fat content
2007
Villegas, Beatriz | Costell Ibáñez, Elvira | Ministerio de Educación y Cultura (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
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.
显示更多 [+] 显示较少 [-]To MEC of Spain for financial support (Project AGL 2003-0052) and for the fellowship awarded to author Villegas. To Brenntag Química, SKW Biosystems and Central Lechera Asturiana for providing free samples of the ingredients. To Dr. Luis Durán for his contribution.
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