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Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions

Castro, Alejandra LU ; Bergenståhl, Björn LU and Tornberg, Eva LU (2012) In Food Research International 48(2). p.598-608
Abstract
The dietary fibre composition in parsnip has been determined in the soluble and insoluble fraction, together with the physicochemical properties (morphology of particles, particle size distribution (PSD), volume fraction and rheological properties) of the parsnip suspensions at different paste concentration and degree of homogenization. The content of dietary fibre in parsnip was 30.4% of the dry matter, composed mainly by neutral sugars (18.4%), pectic substances (10.10%) and Klason lignin (1.92%). Homogenization affected the particle size distribution of parsnip suspension (p<0.001). resulting in smaller cell-clusters. By increasing the degree of homogenization, the area based diameter of large particles (d(32L)) and the volume... (More)
The dietary fibre composition in parsnip has been determined in the soluble and insoluble fraction, together with the physicochemical properties (morphology of particles, particle size distribution (PSD), volume fraction and rheological properties) of the parsnip suspensions at different paste concentration and degree of homogenization. The content of dietary fibre in parsnip was 30.4% of the dry matter, composed mainly by neutral sugars (18.4%), pectic substances (10.10%) and Klason lignin (1.92%). Homogenization affected the particle size distribution of parsnip suspension (p<0.001). resulting in smaller cell-clusters. By increasing the degree of homogenization, the area based diameter of large particles (d(32L)) and the volume percentage of large particles (vol(L)%) decreased, whereas the volume percentage of small particles (vol(S)%) increased. Concentration affected the rheological properties of parsnip suspensions (p<0.001). The volume fraction (phi) increased with paste concentration but was reduced with homogenization. By plotting the elastic modulus, G', as a function of volume fraction, phi, we showed the existence of a diluted and concentrated regime with a transition region at approximately phi = 19% for parsnip suspensions. Above the transition region, concentration of particles played an important role for the rheological properties. Based on the results achieved in this investigation we suggest that the gel network is mainly formed by the large particles, e.g. >100 mu m, and the smaller are preferably in the voids between the larger ones. (C) 2012 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Parsnip, Dietary fibre, Physicochemical properties, Particle size, distribution, Viscoelastic properties, Homogenization
in
Food Research International
volume
48
issue
2
pages
598 - 608
publisher
Elsevier
external identifiers
  • wos:000311185100034
  • scopus:84862740525
ISSN
0963-9969
DOI
10.1016/j.foodres.2012.05.023
language
English
LU publication?
yes
id
b394cdfa-177c-4a15-9fab-31c420c536cf (old id 3388526)
date added to LUP
2013-01-30 13:49:18
date last changed
2017-02-05 03:06:34
@article{b394cdfa-177c-4a15-9fab-31c420c536cf,
  abstract     = {The dietary fibre composition in parsnip has been determined in the soluble and insoluble fraction, together with the physicochemical properties (morphology of particles, particle size distribution (PSD), volume fraction and rheological properties) of the parsnip suspensions at different paste concentration and degree of homogenization. The content of dietary fibre in parsnip was 30.4% of the dry matter, composed mainly by neutral sugars (18.4%), pectic substances (10.10%) and Klason lignin (1.92%). Homogenization affected the particle size distribution of parsnip suspension (p&lt;0.001). resulting in smaller cell-clusters. By increasing the degree of homogenization, the area based diameter of large particles (d(32L)) and the volume percentage of large particles (vol(L)%) decreased, whereas the volume percentage of small particles (vol(S)%) increased. Concentration affected the rheological properties of parsnip suspensions (p&lt;0.001). The volume fraction (phi) increased with paste concentration but was reduced with homogenization. By plotting the elastic modulus, G', as a function of volume fraction, phi, we showed the existence of a diluted and concentrated regime with a transition region at approximately phi = 19% for parsnip suspensions. Above the transition region, concentration of particles played an important role for the rheological properties. Based on the results achieved in this investigation we suggest that the gel network is mainly formed by the large particles, e.g. &gt;100 mu m, and the smaller are preferably in the voids between the larger ones. (C) 2012 Elsevier Ltd. All rights reserved.},
  author       = {Castro, Alejandra and Bergenståhl, Björn and Tornberg, Eva},
  issn         = {0963-9969},
  keyword      = {Parsnip,Dietary fibre,Physicochemical properties,Particle size,distribution,Viscoelastic properties,Homogenization},
  language     = {eng},
  number       = {2},
  pages        = {598--608},
  publisher    = {Elsevier},
  series       = {Food Research International},
  title        = {Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions},
  url          = {http://dx.doi.org/10.1016/j.foodres.2012.05.023},
  volume       = {48},
  year         = {2012},
}