Abstract
Variations in the rheological properties and particle size distribution in dairy desserts containing long-chain inulin during storage were studied. While control samples without inulin proved stable, rheological properties of desserts containing 7.5% inulin changed gradually during storage time. There was a progressive aggregation of inulin crystals in the continuous phase, thereby increasing the effective fraction volume and leading to a more thixotropic, consistent, pseudoplastic and elastic system. These time-course effects were greater in the case of skimmed-milk sample than for the whole-milk sample. Depending on the type of milk, different sized inulin aggregates were formed during storage time, and indicated that the presence of fat hindered the formation of large inulin aggregates.
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