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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

Galanakis, Charis M.; Tornberg, Eva LU and Gekas, Vassilis (2010) In LWT- Food Science and Technology 43(7). p.1018-1025
Abstract
A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into different fractions (water soluble and insoluble AIR) and characterized with regard to fiber and ion content. Dynamic rheological tests of the water soluble fraction (WSAIR) were conducted in order to examine its gelling ability. Thereafter, AIR as well as WSAIR were utilized as fat replacement in meatballs together or separately with carrot and starch and compared with regard to the total, water and fat loss or oil uptake during frying of the meatballs. Results indicated that AIR could not be considered as a potential fat replacement in meatballs due to the restricted water holding... (More)
A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into different fractions (water soluble and insoluble AIR) and characterized with regard to fiber and ion content. Dynamic rheological tests of the water soluble fraction (WSAIR) were conducted in order to examine its gelling ability. Thereafter, AIR as well as WSAIR were utilized as fat replacement in meatballs together or separately with carrot and starch and compared with regard to the total, water and fat loss or oil uptake during frying of the meatballs. Results indicated that AIR could not be considered as a potential fat replacement in meatballs due to the restricted water holding ability. Nevertheless, WSAIR could be utilized together with carrot fibers as additive in low fat meatballs, since it was able to improve the cooking properties of the product, by restricting the oil uptake and thereby giving rise to meatballs with sustained reduced fat content. (C) 2009 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Fat replacement, Dietary fiber, Meatballs, Olive mill wastewater
in
LWT- Food Science and Technology
volume
43
issue
7
pages
1018 - 1025
publisher
Elsevier
external identifiers
  • wos:000278202300003
  • scopus:77955389654
ISSN
0023-6438
DOI
10.1016/j.lwt.2009.09.011
language
English
LU publication?
yes
id
6a5c9aad-3a97-4bc9-b4f3-901e191d3927 (old id 1631829)
date added to LUP
2010-07-21 10:52:51
date last changed
2018-05-29 11:02:53
@article{6a5c9aad-3a97-4bc9-b4f3-901e191d3927,
  abstract     = {A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into different fractions (water soluble and insoluble AIR) and characterized with regard to fiber and ion content. Dynamic rheological tests of the water soluble fraction (WSAIR) were conducted in order to examine its gelling ability. Thereafter, AIR as well as WSAIR were utilized as fat replacement in meatballs together or separately with carrot and starch and compared with regard to the total, water and fat loss or oil uptake during frying of the meatballs. Results indicated that AIR could not be considered as a potential fat replacement in meatballs due to the restricted water holding ability. Nevertheless, WSAIR could be utilized together with carrot fibers as additive in low fat meatballs, since it was able to improve the cooking properties of the product, by restricting the oil uptake and thereby giving rise to meatballs with sustained reduced fat content. (C) 2009 Elsevier Ltd. All rights reserved.},
  author       = {Galanakis, Charis M. and Tornberg, Eva and Gekas, Vassilis},
  issn         = {0023-6438},
  keyword      = {Fat replacement,Dietary fiber,Meatballs,Olive mill wastewater},
  language     = {eng},
  number       = {7},
  pages        = {1018--1025},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs},
  url          = {http://dx.doi.org/10.1016/j.lwt.2009.09.011},
  volume       = {43},
  year         = {2010},
}