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Influence of Fibers and Particle Size Distribution on Food Rheology

Tornberg, E. LU (2016) In Advances in Food Rheology and Its Applications p.177-208
Abstract

This chapter deals with the rheology of dietary fiber (DF) suspensions and how the microstructural properties influence it. The origin of the vegetable DF investigated was tomato, apple, carrot, potato, parsnip, and yacon.The amount and composition of the soluble/insoluble fiber have been measured for each type of fiber. For the insoluble part the microstructural properties such as form, degree of cell fragments and cell aggregates (light microscopy), and the particle size distribution (PSD, light scattering) have been registered. The rheological properties of the suspensions have been measured as the elastic modulus, G″, in the linear viscoelastic region.The pectin-rich vegetable insoluble fibers can adhere to each other and form a... (More)

This chapter deals with the rheology of dietary fiber (DF) suspensions and how the microstructural properties influence it. The origin of the vegetable DF investigated was tomato, apple, carrot, potato, parsnip, and yacon.The amount and composition of the soluble/insoluble fiber have been measured for each type of fiber. For the insoluble part the microstructural properties such as form, degree of cell fragments and cell aggregates (light microscopy), and the particle size distribution (PSD, light scattering) have been registered. The rheological properties of the suspensions have been measured as the elastic modulus, G″, in the linear viscoelastic region.The pectin-rich vegetable insoluble fibers can adhere to each other and form a network that has an elastic modulus, by far, much higher than the network formed by the soluble pectin in the water phase. The properties of the insoluble network are dependent on the amount of water-insoluble solids, the area of large particles, and, in the concentrated region also, on the hardness of the particles.

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author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Apple, Carrot, Microstructural properties, Parsnip, Potato pulp, Rheology of dietary fiber suspensions, Tomato CB and HB, Yacon
in
Advances in Food Rheology and Its Applications
pages
32 pages
publisher
Elsevier Inc.
external identifiers
  • scopus:85009921464
ISBN
9780081004319
9780081004326
DOI
10.1016/B978-0-08-100431-9.00008-5
language
English
LU publication?
yes
id
b568042d-6f1a-4f83-838e-2a2f8bf7911f
date added to LUP
2017-04-11 10:29:15
date last changed
2017-07-23 05:27:03
@inbook{b568042d-6f1a-4f83-838e-2a2f8bf7911f,
  abstract     = {<p>This chapter deals with the rheology of dietary fiber (DF) suspensions and how the microstructural properties influence it. The origin of the vegetable DF investigated was tomato, apple, carrot, potato, parsnip, and yacon.The amount and composition of the soluble/insoluble fiber have been measured for each type of fiber. For the insoluble part the microstructural properties such as form, degree of cell fragments and cell aggregates (light microscopy), and the particle size distribution (PSD, light scattering) have been registered. The rheological properties of the suspensions have been measured as the elastic modulus, G″, in the linear viscoelastic region.The pectin-rich vegetable insoluble fibers can adhere to each other and form a network that has an elastic modulus, by far, much higher than the network formed by the soluble pectin in the water phase. The properties of the insoluble network are dependent on the amount of water-insoluble solids, the area of large particles, and, in the concentrated region also, on the hardness of the particles.</p>},
  author       = {Tornberg, E.},
  isbn         = {9780081004319},
  keyword      = {Apple,Carrot,Microstructural properties,Parsnip,Potato pulp,Rheology of dietary fiber suspensions,Tomato CB and HB,Yacon},
  language     = {eng},
  month        = {09},
  pages        = {177--208},
  publisher    = {Elsevier Inc.},
  series       = {Advances in Food Rheology and Its Applications},
  title        = {Influence of Fibers and Particle Size Distribution on Food Rheology},
  url          = {http://dx.doi.org/10.1016/B978-0-08-100431-9.00008-5},
  year         = {2016},
}