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PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION

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Author

Summary, in English

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2011

Language

English

Pages

268-280

Publication/Series

Journal of Texture Studies

Volume

42

Issue

4

Document type

Journal article

Publisher

Wiley-Blackwell

Topic

  • Food Engineering

Keywords

  • Physicochemical properties
  • dietary fiber suspensions
  • high-pressure
  • homogenization
  • fruit
  • vegetable fiber

Status

Published

ISBN/ISSN/Other

  • ISSN: 0022-4901