Investigating the influence of inulin as a fat substitute in comminuted products using rheology, calorimetric and microscopy techniques

Publication date: Available online 24 June 2014 Source:Food Structure Author(s): Derek F. Keenan , Mark A.E. Auty , Linda Doran , Joseph P. Kerry , Ruth M. Hamill The present manuscript studied the effects of fat substitution with two commercial inulins on the magnetic resonance, rheological, calorimetric and microscopic properties of breakfast sausages. Sausage formulations were evaluated using mixture design (D-optimal). A total of 17 experimental treatments were employed, with each representing a different substitution level for fat. Sausage batters were formulated to contain lean pork shoulder, pork back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w, respectively). The resultant products’ water mobility, deformation and thermal behaviors were analyzed for each treatment group using nuclear magnetic resonance (NMR), rheology, differential scanning calorimetry (DSC), while their ultra-structural properties were analyzed using light, confocal and scanning electron microscopy for selected extremes. Significant models were produced for water mobility with inulin inclusions in sausages increasing the relative proton populations of bound water (T2b) values (p <0.0001) and decreasing free water (T22) population (p <0.0001). Inulin inclusions significantly altered the rheological characteristics with increases in both the gel strength ( G ′ 0 − G ″ 0 ) and unit interaction strength (A n ) (p <0.0001, respec...

Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research