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.