Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts Original Research Article

The changes in rheological properties and microstructure of inulin-enriched custard desserts were studied for a seven-day period of refrigerated storage. Desserts prepared with 7.5% short-chain inulin (CLR), long-chain inulin (TEX), native inulin (IQ), and a mixture of short and long-chain inulin (MIX) were compared. Rheological changes and inulin aggregates formation were not observed in CLR samples during the seven-day storage period. However TEX, MIX and IQ samples formed inulin aggregates and consequently became more thixotropic, consistent and elastic. These rheological changes, the rate of the inulin aggregates formation and the percentage of volume occupied by them varied among samples in the following order TEX > MIX > IQ. Although the same trend was observed for both skimmed-milk and whole-milk samples the effects of inulin type and storage time on rheology and microstructure were less pronounced in the whole-milk samples.