PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2072022
- author
- Bengtsson, Hanna LU and Tornberg, Eva LU
- organization
- publishing date
- 2011
- 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
- 2016-04-01 15:03:07
- date last changed
- 2023-11-28 04:36:18
@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}}, keywords = {{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}}, doi = {{10.1111/j.1745-4603.2010.00275.x}}, volume = {{42}}, year = {{2011}}, }