Abstract
[Objective] To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS). [Methods] The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS. [Results] Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of inulin with three DP, the hardness of NFQFDFDS can increase and shows a trend of rising first and then decreasing with the increase in the addition amount. [Conclusion] The appropriate amount of inulin can improve the color, specific volume, and edible quality of NFQFDFDS.
Publication Date
1-23-2026
First Page
170
Last Page
175
DOI
10.13652/j.spjx.1003.5788.2024.80928
Recommended Citation
Hongying, LI; Xuefei, WANG; and Yinhong, ZHAO
(2026)
"Effect of inulin with different degrees of polymerization on edible quality of non-fermented quick-frozen fried dough sticks,"
Food and Machinery: Vol. 42:
Iss.
1, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2024.80928
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/22
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