SummaryThe objective of this study was to analyse the influence of inulin with different degrees of polymerisation (DP values) and oligofructose preparation on physicochemical and rheological properties of apple jelly. It has been determined that both the addition of inulin (independently of DP) and oligofructose significantly modify the rheological and textural properties of the analysed desserts. Preparation with high DP results in increased moduli, preparation with moderate levels results in their decrease, while preparation with low DP levels initially decreases and then increases the values of both moduli. Similar tendencies are exhibited by the remaining parameters of rheological characteristics. Supplementation with inulin and oligofructose influences, but not as markedly, physicochemical properties. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the properties of jelly. In the majority of cases, the variability of the parameters, for which statistically significant differences have been determined, depended on the type and level of the additive, and this impact varied between individual preparation types. The study conducted has enabled the conclusion that inulin may pose an attractive ingredient in desserts with health‐promoting properties.
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