Solubilization of apple pomace by extrusion

Journal of Food Processing and Preservation

Volumn 22, Issue 6, 1998, Pages 477-491

  Hwang, Jae Kwan ^a   Choi, Jung Sun ^b   Kim, Chul Jin ^b   Kim, Chong Tai ^b  

^a Yonsei University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

MALUS X DOMESTICA;

EID: 0032278717     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00364.x     Document Type: Article

References (36)

1. AACC 1983. Approved Methods of the American Association of Cereal Chemists. 8th Ed., AACC Inc., St. Paul, MN, Method 88-04.
2. ANDERSON, R.A. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked grain products. Cereal Chem. 59, 265-270.
3. AOE, S., NAKAOKA, M., IDO, K., TAMAI, Y., OHTA, F. and AYANO, Y. 1989. Availability of dietary fiber in extruded wheat bran and apparent digestibility in rats of coexisting nutrients. Cereal Chem. 66, 252-256.
4. ARORA, A., ZHAO, J. and CAMIRE, M.E. 1993. Extruded potato peel functional properties affected by extrusion conditions. J. Food Sci. 58, 335-337.
5. ARRIGONI, E., CAPREZ, A., AMADO, R. and NEUKOM, H. 1986. Chemical composition and physical properties of modified dietary fibre sources. Food Hydrocoll. 1, 57-64.
6. BLAKENEY, A.D., HARRIS, P.J., HENRY, R.J. and STONE, B.A. 1983. A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydr. Res. 113, 291-299.
7. BLUMENKRANTZ, N. and ASBOE-HANSEN, G. 1973. New method for quantitative determination of uronic acid. Anal. Biochem. 54, 484-489.
8. CAMIRE, M.E., CAMIRE, A. and KRUMHER, K. 1990. Chemical and nutritional changes in foods during extrusion. Crit. Rev. Food Sci. Nutr. 29, 35-57.
9. CAMIRE, M.E. and FLINT, S.I. 1991. Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peels. Cereal Chem. 68, 645-647.
10. CAPREZ, A., ARRIGONI, E., NEUKOM, H. and AMADO, R. 1987. Improvement of the sensory properties of two different dietary fibre sources through enzymatic modification. Lebensm.-Wiss. Technol. 20, 245-251.
11. CHAPMAN, M.F. 1986. Monosaccharides. In Carbohydrate Analysis, (M.F. Chaplin and J.F. Kennedy, eds.) p. 2, IRL Press, Washington DC.
12. DELLA VALLE, G., KOZLOWSKI, A., COLONNA, P. and TAYEB, J. 1989. Starch transformation estimated by the energy balance on a twin screw extruder. Lebensm.-Wiss. Technol. 22, 279-286.
13. DEY, P.M. and BRINSON, K. 1984. Plant cell walls. Adv. Carbohydr. Chem. Biochem. 42, 265-382.
14. FULGER, C.V. and BRADBURY, A.G. 1985. Modification of bran by extrusion. U.S. Patent 4,500,558, Feb. 19.
15. GOURGUE, C., CHAMP, M., GUILLON, F. and DELORT-LAVAL, J. 1994. Effect of extrusion-cooking on the hypoglycaemic properties of citrus fibre: an in-vitro study. J. Sci. Food Agric. 64, 493-499.
16. HANG, Y.D. 1987. Production of fuels and chemicals from apple pomace. Food Technol. 41, 115-117.
17. HENICA, R.G. 1972. Simple and effective system for use with response surface methodology. Cereal Sci. Today 17, 309-314.
18. HORN, R.E. and BRONIKOWSKI, J.C. 1979. Economics of extrusion processing. Cereal Food World 24, 140-145.
19. HWANG, J.K. 1993. Purification and analysis of pectins. J. Korean Soc. Food Nutr. 22, 500-509.
20. HWANG, J.K. 1996. Physicochemical properties of dietary fibers. J. Korean Food Soc. Food Sci. Nutr. 25, 715-719.
21. HWANG, J.K., KIM, C.T., HONG, S.I. and KIM, C.J. 1994. Solubilization of plant cell walls by extrusion. J. Korean Soc. Food Nutr. 23, 358-370.
22. HWANG, J.K., PYUN, Y.R. and KOKINI, J.L. 1993. Sidechains of pectins: some thoughts on their role in plant cell walls and foods. Food Hydrocoll. 7, 39-53.
23. HWANG, J.K., ROSHDY, T.H., KONTOMINAS, M. and KOKINI, J.L. 1992. Comparison of dialysis and metal precipitation effects on apple pectins. J. Food Sci. 57, 1180-1184.
24. KOKINI, J.L. 1993. The effect of processing history on chemical changes in single- and twin-screw extruders. Tren. Food Sci. Technol. 4, 324-329.
25. MAY, C.D. 1990. Industrial pectins: sources, production and applications. Carbohydr. Polym. 12, 79-84.
26. MCDOUGALL, G.J., MORRISON, I.M., STEWART, D. and HILLMAN, J.R. 1996. Plant cell walls as dietary fibre: range, structure, processing and function. J. Sci. Food Agric. 70, 133-150.
27. NING, L., VILLOTA, R. and ARTZ, W.E. 1991. Modification of corn fiber through chemical treatments in combination with twin-screw extruder. Cereal Chem. 68, 632-636.
28. PROSKY, L., ASP, N.G., SCHWEIZER, T.F., DEVRIS, J.W. and FURTA, I. 1988. Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. JAOAC 71, 1017-1023.
29. RALET, M.C., DELLA VALLE, G. and THIBAULT, J.F. 1993. Raw and extrudated fibre from pea hulls. Part I: composition and physicochemical properties. Carbohydr. Polym. 20, 17-23.
30. RALET, M.C. and THIBAULT, J.L. 1994. Extraction and characterization of very highly methylated pectins from lemon cell walls. Carbohydr. Res. 260, 283-296.
31. RALET, M.C., THIBAULT, J.F. and DELLA VALLE, G. 1991. Solubilization of sugar-beet pulp cell wall polysaccharides by extrusion-cooking. Lebensm.-Wiss. Technol. 24, 107-112.
32. SCHNEEMAN, B.O. 1989. Dietary fiber. Food Technol. 43, 133-139.
33. SELVENDRAN, R.R., STEVENS, B.J.H. and DU PONT, M.S. 1987. Dietary fiber : chemistry, analysis, and properties. Adv. Food Res. 31, 117-209.
34. THEBAUDIN, J.Y., LEFEBVRE, A.C., HARRINGTON, M. and BOURGEOIS, C.M. 1997. Dietary fibres: nutritional and technological interest. Tren. Food Sci. Technol. 8, 41-48.
35. WANG, H.J. and THOMAS, R.L. 1989. Direct use of apple pomace in bakery products. J. Food Sci. 54, 618-621.
36. WIEDMAN, W. and STROBEL, E. 1987. Processing and economic advantages of extrusion cooking in comparison with conventional processing in the food industry. In Extrusion Technology for the Food Industry, (C. O'Connor, ed.) pp. 132-169, Elsevier Applied Science, New York.