Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding

- BSDF/milk pudding compound system showed pseudoplastic behavior with yield stress.
- With the addition of more BSDF, the viscosity of the system was improved and reached the peak when the level was 2 g/100 g.
- The compound system's stability appeared as the closest to that of a solid with 2 g BSDF/100 g.
- The particles of BSDF combination and the gel system made the microstructure of milk pudding more compact and denser.

Adding dietary fiber in milk pudding is of great significance in improving the nutritional value of a variety of products as well as human health. However, only a few reports on the influence of dietary fiber on the rheological behavior and textural properties of milk pudding are available. Therefore, in this paper, the milk pudding was used as raw material to study the changes in rheological behavior, textural properties, and microstructure of the pudding after adding bamboo shoot diatery fiber (BSDF) at different concentration. Results showed that the BSDF/milk pudding compound system is a typical pseudoplastic fluid with yield stress. With the addition of 2 g BSDF/100 g, the yield stress and consistency coefficient values were the highest, whereas the fluid index showed the smallest value. The hardness, viscosity, and gumminess increased until 2 g/100 g concentration and they decreased with further addition of BSDF, whereas cohesiveness demonstrated the opposite behavior. Meanwhile, the microstructure of the compound system revealed that BSDF increases the aggregation of particles and the cohesiveness between BSDF and the milk pudding and made the microstructure more compact. However, when the concentration was over 2 g/100 g, the gel structure of milk pudding was damaged, resulting in flocculation.