Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

Mariusz Witczak , Grażyna Jaworska , Teresa Witczak


The 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.
Author Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
, Grażyna Jaworska (FoFT / DoToFVaM)
Grażyna Jaworska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Teresa Witczak (FoFT / DoEaMiFI)
Teresa Witczak,,
- Department of Engineering and Machinery in Food Industry
Journal seriesInternational Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)
Issue year2020
Publication size in sheets0.55
Keywords in EnglishCreep, mechanical spectra, oligofructose, texture, viscoelastic properties
ASJC Classification1106 Food Science; 2209 Industrial and Manufacturing Engineering
URL https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14499
Languageen angielski
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.929; WoS Impact Factor: 2018 = 2.281 (2) - 2018=2.201 (5)
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