TY - JOUR
T1 - PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
AU - Bengtsson, Hanna
AU - Tornberg, Eva
PY - 2011
Y1 - 2011
N2 - 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.
AB - 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.
KW - Physicochemical properties
KW - dietary fiber suspensions
KW - high-pressure
KW - homogenization
KW - fruit
KW - vegetable fiber
U2 - 10.1111/j.1745-4603.2010.00275.x
DO - 10.1111/j.1745-4603.2010.00275.x
M3 - Article
SN - 0022-4901
VL - 42
SP - 268
EP - 280
JO - Journal of Texture Studies
JF - Journal of Texture Studies
IS - 4
ER -