Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 3, Issue 2, Pages 173-192Publisher
MARCEL DEKKER INC
DOI: 10.1080/10942910009524626
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Inulin is being used more and more in foods due to its ability to add functionality either as a sweetener or fat replacer and also for its nutritional benefits. Ln this research, moisture sorption isotherms and glass transition temperature (T-g) as a function of moisture content and molecular weight for four inulins were determined. The T-g of the inulins was related to moisture content and also molecular weight. As with maltodextrins, the extent of lowering T-g was directly related to the average chain length (lower T-g with lower chain length). The sorption properties are also similar to maltodextrins, thus inulin may be useful in providing similar functionality as maltodextrins with almost no calories (1.5 kcal/g).
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