Open AccessEffects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs
Author(s) -
Dingwei Zhao,
Chenxi Guo,
Xuebo Liu,
Changlai Xiao
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04665-2
Subject(s) - pomace , food science , kiwi , dietary fiber , chemistry , fiber , organic chemistry
As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9 m 2 kg -1 . The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose-response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs ( P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall.