Influence of Fibers and Particle Size Distribution on Food Rheology

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Sammanfattning

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.

Originalspråkengelska
Titel på värdpublikationAdvances in Food Rheology and Its Applications
FörlagElsevier
Sidor177-208
Antal sidor32
ISBN (elektroniskt)9780081004326
ISBN (tryckt)9780081004319
DOI
StatusPublished - 2016 sep. 29

Ämnesklassifikation (UKÄ)

  • Livsmedelsteknik

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