Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners

Penksza, Péter and Juhász, Réka and Szabó‐Nótin, Beatrix and Sipos, László (2019) Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners. Food Science & Nutrition. ISSN 2048-7177 (In Press)

Preview

Text Penksza_et_al-2019-Food_Science_&_Nutrition.pdf Download (2MB) | Preview

Abstract

Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo‐oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo‐oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.

Actions (login required)

Edit Item