Inulin Gel Formation and Its Application in Frozen Plant-based Squid
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Abstract
An increase of inulin concentration from 20 to 40% (w/w) significantly increased both elastic modulus (G’) and viscous modulus (G’’). All inulin-water suspension samples formed the homogenous texture and the appearance of gel concentration specimens were changed from clear yellow solution to opaque white gel. The optimum preparation level of inulin gel was suggested to be 30% (w/w). In order to improve texture of plant-based squid, completely inulin gel was added to recipe. The finished products were kept in frozen condition (-18oC). Texture profile analysis of cooked samples after freezing and thawing were measured. The result showed that the freezing point of both plant-based squids is -2.8 oC. The adding of inulin gel improved the texture profile, exhibited the lower hardness and cohesiveness after thawing, and able to comparable with commercial vegan squid
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