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PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT

Bengtsson, Hanna LU ; Wikberg, Johanna and Tornberg, Eva LU (2011) In Journal of Texture Studies 42(4). p.281-290
Abstract
The pectin content in the soluble and insoluble fractions of fiber suspensions from carrot, potato pulp and apple heat treated in four different ways was determined together with the particle size distribution, water-holding capacity (WHC), morphology and rheological properties of the fiber suspensions. In the carrot and apple suspensions, where beta-elimination was favored, the soluble pectin increased, whereas a significant but small decrease of the mean particle size of the insoluble material was obtained together with a significant decrease in WHC. For the potato pulp suspensions, however, only minor pectin solubilization was observed by heat treatment. Instead remaining starch in the cell matrix swelled on prolonged heating, leading... (More)
The pectin content in the soluble and insoluble fractions of fiber suspensions from carrot, potato pulp and apple heat treated in four different ways was determined together with the particle size distribution, water-holding capacity (WHC), morphology and rheological properties of the fiber suspensions. In the carrot and apple suspensions, where beta-elimination was favored, the soluble pectin increased, whereas a significant but small decrease of the mean particle size of the insoluble material was obtained together with a significant decrease in WHC. For the potato pulp suspensions, however, only minor pectin solubilization was observed by heat treatment. Instead remaining starch in the cell matrix swelled on prolonged heating, leading to a different particle size distribution and a significant increase in WHC However, only minor effects on heating were seen on the elastic modulus for all fiber sources studied. But the source of fiber seems to be more important for the elastic modulus of the suspension, where the order of firmness in heated tissues (not the suspensions) seems to be the determining factor, being in the order of apple > potato > carrot. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Apple, carrot, dietary fibre suspensions, heat treatment, Physicochemical properties, potato
in
Journal of Texture Studies
volume
42
issue
4
pages
281 - 290
publisher
Wiley-Blackwell
external identifiers
  • wos:000293014600005
  • scopus:79960693058
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2010.00276.x
language
English
LU publication?
yes
id
d9e2b1dd-46e4-4bab-9c8c-c7467459dc09 (old id 2072026)
date added to LUP
2011-08-29 09:12:00
date last changed
2017-09-24 04:08:03
@article{d9e2b1dd-46e4-4bab-9c8c-c7467459dc09,
  abstract     = {The pectin content in the soluble and insoluble fractions of fiber suspensions from carrot, potato pulp and apple heat treated in four different ways was determined together with the particle size distribution, water-holding capacity (WHC), morphology and rheological properties of the fiber suspensions. In the carrot and apple suspensions, where beta-elimination was favored, the soluble pectin increased, whereas a significant but small decrease of the mean particle size of the insoluble material was obtained together with a significant decrease in WHC. For the potato pulp suspensions, however, only minor pectin solubilization was observed by heat treatment. Instead remaining starch in the cell matrix swelled on prolonged heating, leading to a different particle size distribution and a significant increase in WHC However, only minor effects on heating were seen on the elastic modulus for all fiber sources studied. But the source of fiber seems to be more important for the elastic modulus of the suspension, where the order of firmness in heated tissues (not the suspensions) seems to be the determining factor, being in the order of apple > potato > carrot.},
  author       = {Bengtsson, Hanna and Wikberg, Johanna and Tornberg, Eva},
  issn         = {0022-4901},
  keyword      = {Apple,carrot,dietary fibre suspensions,heat treatment,Physicochemical properties,potato},
  language     = {eng},
  number       = {4},
  pages        = {281--290},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2010.00276.x},
  volume       = {42},
  year         = {2011},
}