Rheological characterization of chicory root (Cichoriumintybus L.) inulin solution

Inulin is a polysaccharide frequency used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing ail inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature Of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase Of inulin was evaluated Under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior.25346147