An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology

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.