Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs. / Galanakis, Charis M.; Tornberg, Eva; Gekas, Vassilis.

In: LWT- Food Science and Technology, Vol. 43, No. 7, 2010, p. 1018-1025.

Research output: Contribution to journalArticle

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TY - JOUR

T1 - Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

AU - Galanakis, Charis M.

AU - Tornberg, Eva

AU - Gekas, Vassilis

PY - 2010

Y1 - 2010

N2 - A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into different fractions (water soluble and insoluble AIR) and characterized with regard to fiber and ion content. Dynamic rheological tests of the water soluble fraction (WSAIR) were conducted in order to examine its gelling ability. Thereafter, AIR as well as WSAIR were utilized as fat replacement in meatballs together or separately with carrot and starch and compared with regard to the total, water and fat loss or oil uptake during frying of the meatballs. Results indicated that AIR could not be considered as a potential fat replacement in meatballs due to the restricted water holding ability. Nevertheless, WSAIR could be utilized together with carrot fibers as additive in low fat meatballs, since it was able to improve the cooking properties of the product, by restricting the oil uptake and thereby giving rise to meatballs with sustained reduced fat content. (C) 2009 Elsevier Ltd. All rights reserved.

AB - A dietary fiber containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater (OMW). It was separated into different fractions (water soluble and insoluble AIR) and characterized with regard to fiber and ion content. Dynamic rheological tests of the water soluble fraction (WSAIR) were conducted in order to examine its gelling ability. Thereafter, AIR as well as WSAIR were utilized as fat replacement in meatballs together or separately with carrot and starch and compared with regard to the total, water and fat loss or oil uptake during frying of the meatballs. Results indicated that AIR could not be considered as a potential fat replacement in meatballs due to the restricted water holding ability. Nevertheless, WSAIR could be utilized together with carrot fibers as additive in low fat meatballs, since it was able to improve the cooking properties of the product, by restricting the oil uptake and thereby giving rise to meatballs with sustained reduced fat content. (C) 2009 Elsevier Ltd. All rights reserved.

KW - Fat replacement

KW - Dietary fiber

KW - Meatballs

KW - Olive mill wastewater

U2 - 10.1016/j.lwt.2009.09.011

DO - 10.1016/j.lwt.2009.09.011

M3 - Article

VL - 43

SP - 1018

EP - 1025

JO - LWT - Food Science and Technology

T2 - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 7

ER -