Journal
CARBOHYDRATE POLYMERS
Volume 207, Issue -, Pages 571-579Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2018.11.094
Keywords
Microgels; Elderly foods; Rheology; Texture; Whey protein isolate; Dietary fiber; Microstructure
Categories
Funding
- CONICYT (The National Commission for Science and Technology, Chile)
- Korea Food Research Institute (KFRI)
- Pontificia Universidad Catolica de Chile
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Dietary fiber (DF) - inulin (IN), bacterial cellulose nanofibers (BC), crystalline cellulose (CC) and oat fiber (OF) were added at a concentration of 5% (2.5% for OF) to a whey protein isolate (WPI)/sodium alginate (NaAlg) dispersion. Gel microparticles (GMP) were formed by cold gelation followed by mechanical shearing. Compression stress-strain curves of bulk gels were similar for GMP-CC and GMP-OF but different from GMP-IN and GMP-BC. The soluble fiber IN did not change the aggregated matrix of the parent WPI/NaAlg gel, while other sources of DF became incorporated into the microgel matrix. Rheological tests (20 degrees C) revealed that GMP with added DF had a predominantly elastic behavior. Texture profile analysis suggested that GMP and GMP-IN had advantages over a commercial thickener in terms of adhesiveness and cohesiveness. GMP with added DF may find applications in foods for the elderly as texturizer and/ or a carrier of fiber.
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