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Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork
Author(s) -
TODD S. L.,
CUNNINGHAM F. E.,
CLAUS J. R.,
SCHWENKE J. R.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05951.x
Subject(s) - microcrystalline cellulose , cellulose , food science , dietary fiber , ingredient , chemistry , fiber , texture (cosmology) , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics)
Pure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka‐Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).