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Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber
Author(s) -
FEMENIA A.,
LEFEBVRE A.C.,
THEBAUDIN J.Y.,
ROBERTSON J.A.,
BOURGEOIS C.M.
Publication year - 1997
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.1365-2621.1997.tb15426.x
Subject(s) - food science , dehydration , chemistry , polysaccharide , dietary fiber , fiber , composition (language) , yield (engineering) , biochemistry , organic chemistry , materials science , linguistics , philosophy , metallurgy
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°C. Water retention capacity of florets (40°C) was reduced from 12.8 g/g to 5.7 g/g in 75°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.