Microstructure of functional desserts containing dietary fibers

DELLO STAFFOLO, MARINA; MARTINO, MIRIAM; BEVILACQUA, ALICIA

SCANNING

FAMS, Inc

Lugar: Mahwah, New Jersey; Año: 2006 vol. 28 p. 77 - 78

0161-0457

The objective of the work was: to evaluate microstructure of functional dairy desserts with dietary fibers by rheological and microscopy studies. Commercial dairy desserts contain milk, sugar, flavors, colorants, thickeners (starches, gums, etc.) and gelling agents (carrageenans, etc). Fibers addition has beneficial effects for human health. Their consumption may prevent pathologies such as coronary decease, hypertension, diabetes, hypercholesterolemia, gastrointestinal disorders and is also associated with weight loss. It is recommended a daily intake of 25 to 30g per adult. Structure and flavor perception may be modified by minor modifications of basic formulation. Structure was analyzed by Enviromental Scanning Electron Microscope (Electroscan 2010, USA) using gaseous secondary electron detector (GSED). Compression tests were performed in a Texture Analyser-xT2i (Stable Micro Systems, UK) to determine maximun force and deformation parameters.