4. Conclusion
In this study an innovative allergy-free psyllium husk-inulin (up to
20%) emulsion gel was developed, in which the inulin molecule formed a
protective layer on emulsion droplets. Ultrasonic homogenization further
enhanced the emulsion stability by reducing emulsion droplet size and
improving the formation of inulin layer to encapsulate emulsion droplet.
The inclusion of the husk-inulin emulsion gel in meat puree reduced the
fluid loss during water bath and microwave oven heating and can delay
the action of carbohydrate-hydrolyzing enzymes (α-glucosidase and
α-amylase). It enables the use in food preparation for people with
dysphagia. This study demonstrates the gelling properties of psyllium
husk used in forming emulsion gels with positive impact on meat product.
As such, the results present another ingredient that can be explored in
emulsion-based foods.