Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding

Abstract

Adding dietary fiber in milk pudding is of great significance in improving the nutritional value of a variety of products as well as human health. However, only a few reports on the influence of dietary fiber on the rheological behavior and textural properties of milk pudding are available. Therefore, in this paper, the milk pudding was used as raw material to study the changes in rheological behavior, textural properties, and microstructure of the pudding after adding bamboo shoot diatery fiber (BSDF) at different concentration. Results showed that the BSDF/milk pudding compound system is a typical pseudoplastic fluid with yield stress. With the addition of 2 g BSDF/100 g, the yield stress and consistency coefficient values were the highest, whereas the fluid index showed the smallest value. The hardness, viscosity, and gumminess increased until 2 g/100 g concentration and they decreased with further addition of BSDF, whereas cohesiveness demonstrated the opposite behavior. Meanwhile, the microstructure of the compound system revealed that BSDF increases the aggregation of particles and the cohesiveness between BSDF and the milk pudding and made the microstructure more compact. However, when the concentration was over 2 g/100 g, the gel structure of milk pudding was damaged, resulting in flocculation.