Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2. 5%, 5% and 7. 5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles.

We extend our gratitude to MICINN of Spain for the financial support (AGL 2007–63444) and for financing author Tarrega (Juan de la Cierva programme) and to CHR Hansen S.A., Lucta S.A., Brenntag Quimica and Central Lechera Asturiana for providing free samples of the ingredients. The authors acknowledge the technical support from J. Gimeno for the microscopy analysis.

Peer reviewed