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Comparative Evaluation of Inulin Polysaccharide and Whey Protein Hydrogels on Microstructural, Rheological and Txtural Properties of Hybrid Gels and Commercial Mayonnaise
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S Razaghi   , K Nayebzadeh *  , M Hosseini , K Hasibi , L Mirmoghtadaie |
| Shahid Beheshti University of Medical Sciences , knayebz@sbmu.ac.ir |
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Abstract: (42 Views) |
Background and Objectives: Owing to health concerns associated with the consumption of saturated and trans fatty acids, increasing attention has been directed toward the development of semi-solid fat substitutes with desirable functional properties. The aim of the present study was to investigate the effects of inulin-based and whey protein-based hydrogels on the properties of hybrid gels and to compare them with commercial mayonnaise.
Materials and Methods: A comprehensive analysis encompassed microstructural evaluation, FTIR spectroscopy, freeze-thaw stability tests, and textural and rheological measurements. The feasibility of applying the developed hybrid gels as fat substitutes was assessed through rheological and textural comparisons with commercial mayonnaise.
Results: The incorporation of inulin hydrogel resulted in a more uniform and homogeneous particle distribution, as observed in the microstructural analysis, which was consistent with higher G', G'', and apparent viscosity. All samples exhibited gel-like behavior and shear-thinning behavior. The broad absorption peak at 3388/94 cm-1 indicated a higher degree of hydrogen bonding (O–H stretching vibration) in the inulin-containing sample. During freeze-thaw cycles, the inulin-based hybrid gel showed higher OBC than the whey protein-based hybrid gel, measured at 78.89% and 71.06% in the third cycle, respectively. The highest firmness (1065.30g), work of shear (1295.98 g.sec) and adhesiveness (-281.61 g.sec) were observed in the inulin-based hybrid gel. Compared with the hybrid gels, commercial mayonnaise exhibited lower textural and rheological attributes.
Conclusion: In this investigation, novel hybrid gels with desirable functional properties were developed. The structural and mechanical properties of the hybrid gels can be effectively tailored by modifying the type of hydrogel incorporated, highlighting their potential applications as fat substitutes in low-fat food formulations such as mayonnaise. |
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| Keywords: Hybrid gels, Hydrogel, Rheology, Fat substitutes, Textural properties |
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Full-Text [PDF 915 kb]
(15 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2026/02/9 | Accepted: 2026/05/2
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