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

Bengtsson, Hanna LU and Tornberg, Eva LU (2011) In Journal of Texture Studies 42(4). p.268-280
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Physicochemical properties, dietary fiber suspensions, high-pressure, homogenization, fruit, vegetable fiber
in
Journal of Texture Studies
volume
42
issue
4
pages
268 - 280
publisher
Wiley-Blackwell
external identifiers
  • wos:000293014600004
  • scopus:79960685992
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2010.00275.x
language
English
LU publication?
yes
id
75c12cd2-aa86-4247-910c-914ec491996f (old id 2072022)
date added to LUP
2011-08-29 09:14:03
date last changed
2017-11-05 04:18:12
@article{75c12cd2-aa86-4247-910c-914ec491996f,
  abstract     = {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.},
  author       = {Bengtsson, Hanna and Tornberg, Eva},
  issn         = {0022-4901},
  keyword      = {Physicochemical properties,dietary fiber suspensions,high-pressure,homogenization,fruit,vegetable fiber},
  language     = {eng},
  number       = {4},
  pages        = {268--280},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2010.00275.x},
  volume       = {42},
  year         = {2011},
}