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vol. 13, nr. 1 (2009)
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Effect of shear forces on textural properties of inulin gels
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Paweł Glibowski, Agnieszka Gałązka
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Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin ul. Skromna 8, 20-704 Lublin |
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vol. 13 (2009), nr. 1,
pp. 67-76
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abstract:
The aim of this study was determination of the effect of shear forces and the preparation temperature on inulin gel texture. Two levels of temperature (20 and 40°C) and different homogenisation times and speeds influencing on shear forces were applied. The results of the texture data were statistically analysed and comparison with not homogenized samples was done. The results of this study show that dissolving temperature did not influence clearly the inulin gels texture. Effect of homogenisation time and speed of inulin solutions on hardness of inulin gels was not noticeable. No significant (p≤0.05) influence of homogenisation time and speed on adhesiveness and cohesiveness of the obtained gels was observed. The results of adhe-siveness and cohesiveness for the gels obtained at 20 and 40°C are not significantly different. The lack of unequivocal tendencies in the texture results was confirmed by light microscopy technique. The particles forming the inulin gels were characterised by similar diameters, irre-spective of the temperature of sample preparation and of the homogeniser speed, which explains the textural properties.
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keywords:
inulin, shear induced gels, temperature, texture
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original in:
Polish
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