Abstract
The aim of the study was to determine the possibility of using high hydrostatic pressure (HHP) for induction of inulin gels and to compare properties of the obtained gels with gels induced traditionally by thermal or shear force treatment. HHP (500 MPa) induced inulin gelation regardless of the time treatment (5–20 min) and inulin concertation (20–25 g/100 g). Obtained by HHP gels differ from traditional gels, had different microstructure and distribution of primary particles. In consequences HHP gels, comparing with thermally and mechanically induced ones, were less firm and spreadable and were characterized by a higher yield stress and lower L* colour parameter. Those properties may allow using inulin gels for creating new, innovative products, than those made with traditionally induced inulin gels. It was also found that exposure time to HHP was not deteriorating physical properties of inulin gels, what gives opportunity to preserved product with inulin gels by HHP.
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