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An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology
Author(s) -
PICONE CAROLINA S F,
MAXIMO GUILHERME J,
KUHN KÁTIA R,
ROSPOLSKI VALQUÍRIA,
CUNHA ROSIANE L
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00688.x
Subject(s) - inulin , microstructure , sodium caseinate , sodium , chemistry , strain (injury) , materials science , texture (cosmology) , response surface methodology , elastic modulus , chromatography , chemical engineering , food science , composite material , organic chemistry , medicine , image (mathematics) , artificial intelligence , computer science , engineering
This work evaluated the effect of inulin concentration (0–6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5–6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain‐weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed‐pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration.

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