Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model ( R 2 = 0.99), and...

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Bibliographic Details
Published in:Bioresource technology 2010-07, Vol.101 (14), p.5414-5418
Main Authors: Min, Bockki, Bae, In Young, Lee, Hyeon Gyu, Yoo, Sang-Ho, Lee, Suyong
Format: Article
Language:English
Subjects:
Apple pomace
Biological and medical sciences
Calibration
Calorimetry, Differential Scanning - methods
Dietary Fats
Fat replacer
Food
Food Technology - methods
Fundamental and applied biological sciences. Psychology
Gels
Malus
Models, Statistical
Pectin-enriched materials
Pectins - chemistry
Reduced-fat
Rheology - methods
Stress, Mechanical
Temperature
Thermodynamics
Time Factors
Triticum aestivum
Viscosity
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Summary:Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model ( R 2 = 0.99), and temperature effects were investigated by the Arrhenius equation. The addition of PEMs significantly increased the pasting parameters of wheat flour as measured by a starch pasting rheometer. Gelatinization temperature and enthalpy increased with increasing PEM concentrations. When PEMs were incorporated into cookie formulations in place of shortening (semisolid fat generally used in baked foods) up to 30% by the weight of shortening, the cookie spread diameter was reduced while an increase in the moisture content was observed. Moreover, replacement of shortening with PEMs contributed to a more tender texture and lighter surface color.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2010.02.022