PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2072026
- author
- Bengtsson, Hanna LU ; Wikberg, Johanna and Tornberg, Eva LU
- organization
- publishing date
- 2011
- 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
- 2016-04-01 14:24:32
- date last changed
- 2023-09-03 14:06:30
@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}},
keywords = {{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}},
doi = {{10.1111/j.1745-4603.2010.00276.x}},
volume = {{42}},
year = {{2011}},
}