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PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION

In English

Författare

Summary, in English

Different physicochemical properties and the chemical composition of soluble and insoluble fiber were studied. The influence of fiber source (apple, tomato, carrot and potato pulp), concentration and homogenization were investigated. The fiber suspensions respond in different ways to homogenization. This can, for most physicochemical properties investigated, be due to the fundamentally different microstructure. Carrot and potato pulp suspensions were found to consist of large cell clusters and aggregates, respectively, which were degraded to smaller cell clusters when homogenized. Apple and tomato suspensions were found to consist of large, single cells and cell fragments before homogenization. Tomato suspensions were easily degraded by homogenization, affording a high water-holding capacity. Apple suspensions were only slightly affected by homogenization, but had the highest elasticity. However, no change in the composition of soluble and insoluble fiber was detected in the homogenized fiber suspensions.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2011

Språk

Engelska

Sidor

268-280

Publikation/Tidskrift/Serie

Journal of Texture Studies

Volym

42

Issue

4

Dokumenttyp

Artikel i tidskrift

Förlag

Wiley-Blackwell

Ämne

  • Food Engineering

Nyckelord

  • Physicochemical properties
  • dietary fiber suspensions
  • high-pressure
  • homogenization
  • fruit
  • vegetable fiber

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0022-4901