To explore the gelling behavior and textural properties of inulin in ethanol solution, the gel was prepared by heat/cold storage. Gelling behaviors of 35%, 45% and 55% inulin solution in ethanol aqueous solution with ethanol concentrations ranging from 0~40% (V/V) were studied. Gelatin textural properties were analyzed using texture analyzer. The results showed that inulin gelling ability improved with the increase of inuiln content and was influenced significantly by ethanol concentration. When ethanol concentration was below 30%, inulin gelling ability and water holding capability were enhanced with the rise of ethanol concentration. However, they displayed a downward trend when ethanol concentration was above 30%. TPA analysis demonstrated that increasing inulin content could significantly promote gel textural properties. Gelatin textural properties climbed up at first and then dropped down as ethanol concentration increasing. The inflexion point of the effect of ethanol on hardness, strength, adhesive force and adhesiveness was 20%, while the value was 10% for cohesiveness and chewiness.
