Effect of storage on texture and microbiological stability of o-w emulsions with inulin

Paweł Glibowski, Monika Kordowska-Wiater and Agnieszka Glibowska
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Paweł Glibowski: Department of Milk Technology and Hydrocolloids and
Monika Kordowska-Wiater: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Agnieszka Glibowska: Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 137-144

Abstract: The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/w). The samples were analysed within 24 h from the production and after 7, 14, 28, 42, and 56 days of storage. Whey protein isolate (3% w/w) or polyglycerol polyricinoleate (1% w/w) were used as emulsifiers and half of the samples were chemically preserved with potassium sorbate (0.2% w/w). Hardness, adhesiveness, and cohesiveness did not change significantly (p≤ 0.05) during storage. Most of the samples were microbiologically stable. Only the application of the protein emulsifier had an effect on the intensive growth of microorganisms. The shelf-life of low-fat chemically preserved products based on inulin can be established to be two months. Chemical preservation of the products with non-protein emulsifiers is not necessary. Sensory evaluation of spreads containing inulin revealed a significant decrease in smoothness and meltability in the mouth and good spreadability comparable with commercial products without inulin.

Keywords: inulin; microbiological stability; oil-in-water emulsions; texture; spreads (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:213-2009-cjfs

DOI: 10.17221/213/2009-CJFS

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