کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
682971 888993 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی تکنولوژی و شیمی فرآیندی
پیش نمایش صفحه اول مقاله
Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system
چکیده انگلیسی

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 (R2 = 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 101, Issue 14, July 2010, Pages 5414–5418
نویسندگان
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