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Physical and sensory properties of model foods supplemented with cauliflower fiber

Femenia, A (Institute of Food Research, Norwich, UK.) ; Lefebvre, A.C ; Thebaudin, J.Y ; Robertson, J.A ; Bourgeois, C.M

Journal of food science, 1997-07, Vol.62 (4), p.635-639 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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Título:
Physical and sensory properties of model foods supplemented with cauliflower fiber
Autor: Femenia, A (Institute of Food Research, Norwich, UK.) ; Lefebvre, A.C ; Thebaudin, J.Y ; Robertson, J.A ; Bourgeois, C.M
Assuntos: ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; Biological and medical sciences ; cauliflower ; CAULIFLOWERS ; CHEMICOPHYSICAL PROPERTIES ; CHOU FLEUR ; COLIFLOR ; Dietary fiber ; FIBER ADDITIVES ; Food industries ; Food science ; food systems ; FUNCTIONAL PROPERTIES ; Fundamental and applied biological sciences. Psychology ; ORGANOLEPTIC ANALYSIS ; PECTINAS ; PECTINE ; PECTINS ; POLISACARIDOS ; POLYHOLOSIDE ; POLYSACCHARIDES ; processing ; PROPIEDADES FISICOQUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; Research and development. New food products, dietetic foods and beverages ; TEXTURA ; TEXTURE ; Vegetables
É parte de: Journal of food science, 1997-07, Vol.62 (4), p.635-639
Notas: Q04
Q02
1997076732
istex:A67ED2FE059BDEB2B8625853A176EBC24BA8D405
ArticleID:JFDS635
ark:/67375/WNG-L3CGM1R4-W
Funding for the work, as part of the EU FLAIR Programme (Contract AGRF‐0038C), is gratefully acknowledged.
Author Femenia's present address: Dept. of Quimica, Univ. de les Illes Balears, Campus de la UIB, Ctra. Valldemossa, Km 7.5. 07071 Palma de Mallorca (Balears), Spain. Direct inquiries to Author J.A. Robertson.
Descrição: Cauliflower floret/curd and stem, as by-products of processing, are a source of pectic-polysaccharide-rich fiber concentrates for use as water and oil binding agents and textural agents to improve the properties of model foods. Dehydration resulted in a 10% decrease in methyl esterification at above 40 degrees C. Water retention capacity of florets (40 degrees C) was reduced from 12.8 g/g to 5.7 g/g in 75 degrees C dried samples, demonstrating the importance of matrix structure rather than polysaccharide composition for functional properties. Incorporation gave a 10% increase in the yield of beefburgers and a partial substitution for purified gums in sauces. Cauliflower fibers can be incorporated into food systems at concentrations found in vegetables but sensory characteristics depend on processing history
Editor: Oxford, UK: Blackwell Publishing Ltd
Idioma: Inglês

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Physical and sensory properties of model foods supplemented with cauliflower fiber

Femenia, A (Institute of Food Research, Norwich, UK.) ; Lefebvre, A.C ; Thebaudin, J.Y ; Robertson, J.A ; Bourgeois, C.M

Oxford, UK: Blackwell Publishing Ltd

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