Effects of inulin addition on areca taro starch in terms of transparency, freeze-thaw stability, gelatinization properties, rheological properties

1) Inulin enhances transparency and microstructure of ATSI system. 2) The incorporation of inulin increases the syneresis rate and decreases viscosity. 3) The ATSI exhibits non-Newtonian fluid behavior with enhanced shear stability. 4) Hydrogen bonding remains the primary interaction in the ATSI system. In this study, the areca taro starch and inulin were blended at various concentrations to formulate an areca taro starch-inulin composite system (ATSI). The transparency, freeze-thaw stability, gelatinization and rheology properties of the ATSI system were studied. The results showed that the incorporation of inulin led to an increase in the transparency and water evolution rate of the system. Notably, the viscosity, disintegration value, and recovery value of the composite system decreased significantly with the addition of inulin, contributing to enhanced system stability. Furthermore, as the inulin concentration increased, a surface cavity structure formed within the composite system. The composite system exhibited non-Newtonian fluid behavior, and an increase in inulin concentration effectively improved its fluidity. Importantly, the addition of inulin augmented the shear structure resilience of the composite system, mitigating starch degradation and bolstering overall system stability. This research provides a foundational experimental basis for the development and application of areca taro starch-inulin composite system foods.