Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

Bioresource Technology

Volumn 101, Issue 14, 2010, Pages 5414-5418

  Min, Bockki ^a   Bae, In Young ^b   Lee, Hyeon Gyu ^b   Yoo, Sang Ho ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

Author keywords

Apple pomace; Fat replacer; Pectin enriched materials; Reduced fat

Indexed keywords

APPLE POMACE; ARRHENIUS EQUATION; CROSS MODEL; FLOW BEHAVIORS; FOOD SYSTEM; GELATINIZATION TEMPERATURE; MOISTURE CONTENTS; SHEAR-THINNING BEHAVIOR; STARCH PASTING; STEADY SHEAR; SURFACE COLORS; TEMPERATURE EFFECTS; WATER SOLUBLE PECTINS; WHEAT FLOURS;

GELATION;

PECTIN; FAT INTAKE; GEL;

CONCENTRATION (COMPOSITION); FAT; MEASUREMENT METHOD; MODELING; POLYSACCHARIDE; STARCH;

APPLE; ARTICLE; FLOW RATE; FOOD INDUSTRY; FOOD TEXTURE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SHEAR RATE; TEMPERATURE; THERMAL ANALYSIS; THERMODYNAMICS; WHEAT; CALIBRATION; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FAT INTAKE; FLOW KINETICS; FOOD; FOOD HANDLING; GEL; MALUS; MECHANICAL STRESS; PROCEDURES; STATISTICAL MODEL; TIME; VISCOSITY;

CALIBRATION; CALORIMETRY, DIFFERENTIAL SCANNING; DIETARY FATS; FOOD; FOOD TECHNOLOGY; GELS; MALUS; MODELS, STATISTICAL; PECTINS; RHEOLOGY; STRESS, MECHANICAL; TEMPERATURE; THERMODYNAMICS; TIME FACTORS; VISCOSITY;

MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 77950338154     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2010.02.022     Document Type: Article

References (39)

1. AACC. Approved Methods of the AACC (American Association of Cereal Chemists) (1995), The Association, St Paul, MN
2. Agyare K.K., Addo K., Xiong Y.L., and Akoh C.C. Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. J. Cereal Sci. 42 (2005) 309-316
3. Arthey D., and Ashurst F.R. Fruit Processing: Nutrition, Products, and Quality Management 2e. second ed. (2001), Aspen Publishers, Inc., Maryland
4. Brown L., Rosner B., Willett W.W., and Sacks F.M. Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am. J. Clin. Nutr. 69 (1999) 30-42
5. Candogan K., and Kolsarici N. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Sci. 64 (2003) 207-214
6. Chichester C.O. Advances in Food Research (1984), Academic Press, Chichester
7. Chungcharoen A., and Lund D.B. Influence of solutes and water on rice starch gelatinization. Cereal Chem. 64 (1987) 240-243
8. Contreras-Esquivel J. Enzymatic extraction of lemon pectin by endo-polygalacturonase from Aspergillus niger. Food Sci. Biotechnol. 15 (2006) 163-167
9. Djilas S., Čanadanović-Brunet J., and Ćetković G. By-products of fruits processing as a source of phytochemicals. Chem. Ind. Chem. Eng. Q. 15 (2009) 191-202
10. Filisetti-Cozzi T.M.C.C., and Carpita N.C. Measurement of uronic acids without interference from neutral sugars. Anal. Biochem. 197 (1991) 157-162
11. Fissore E.N., Ponce N.M., Wider E.A., Stortz C.A., Gerschenson L.N., and Rojas A.M. Commercial cell wall hydrolytic enzymes for producing pectin-enriched products from butternut (Cucurbita moschata, Duchesne ex Poiret). J. Food Eng. 93 (2009) 293-301
12. Huang C.C., Lin M.C., and Wang C.C.R. Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydr. Polym. 64 (2006) 524-531
13. Iglesias M.T., and Lozano J.E. Extraction and characterization of sunflower pectin. J. Food Eng. 62 (2004) 215-223
14. Joshi V.K., and Sandhu D.K. Preparation and evaluation of an animal feed byproduct produced by solid-state fermentation of apple pomace. Bioresour. Technol. 56 (1996) 251-255
15. Joshi V., Gupta K., Devrajan A., Lal B., and Arya S. Production and evaluation of fermented apple pomace in the feed of broilers. J. Food Sci. Technol. (Mysore) 37 (2000) 609-612
16. Klavons J.A., and Bennett R.D. Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins. J. Agric. Food Chem. 34 (1986) 597-599
17. Koubala B.B., Kansci G., Mbome L.I., Crepeau M.J., Thibault J.F., and Ralet M.C. Effect of extraction conditions on some physicochemical characteristics of pectins from "Améliorée" and "Mango" mango peels. Food Hydrocolloids 22 (2008) 1345-1351
18. Koubala B.B., Mbome L.I., Kansci G., Tchouanguep Mbiapo F., Crepeau M.J., Thibault J.F., and Ralet M.C. Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions. Food Chem. 106 (2008) 1202-1207
19. Lee S., and Inglett G.E. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. Int. J. Food Sci. Technol. 41 (2006) 553-559
20. Lee S., Warner K., and Inglett G.E. Rheological properties and baking performance of new oat β-glucan-rich hydrocolloids. J. Agric. Food Chem. 53 (2005) 9805-9809
21. Lii C., Shao Y., and Tseng K. Gelation mechanism and rheological properties of rice starch. Cereal Chem. 72 (1995) 393-400
22. Lobato-Calleros C., Vernon-Carter E.J., Sanchez-Garcia J., and Garcia-Galindo H.S. Textural characteristics of cheese analogs incorporating fat replacers. J. Texture Stud. 30 (1999) 533-548
23. Lobato-Calleros C., Robles-Martinez J.C., Caballero-Perez J.F., Vernon-Carter E.J., and Aguirre-Mandujano E. Fat replacers in low-fat Mexican manchego cheese. J. Texture Stud. 32 (2001) 1-14
24. Lu Y., and Yeap Foo L. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68 (2000) 81-85
25. Min B., Cho K.H., Lee H.G., Yoo S.-H., and Lee S. Green Processing for the Extraction of Pectins from Agricultural by-products, 255-49 (2009), IFT Annual Meeting, Anaheim, CA
26. Olano-Martin E., Rimbach G.H., Gibson G.R., and Rastall R.A. Pectin and pectic-oligosaccharides induce apoptosis in in vitro human colonic adenocarcinoma cells. Anticancer Res. 23 (2003) 341-346
27. Pappa I.C., Bloukas J.G., and Arvanitoyannis I.S. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci. 56 (2000) 81-88
28. Perry J., Swanson R., Lyon B., and Savage E. Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacers. Cereal Chem. 80 (2003) 45-51
29. Ptichkina N.M., Markina O.A., and Rumyantseva G.N. Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloids 22 (2008) 192-195
30. Sandhu D.K., and Joshi V.K. Solid state fermentation of apple pomace for concomitant production of ethanol and animal feed. J. Sci. Ind. Res. 56 (1997) 86-90
31. Sandhu K.S., and Singh N. Some properties of corn starches II: physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chem. 101 (2007) 1499-1507
32. Schieber A., Stintzing F.C., and Carle R. By-products of plant food processing as a source of functional compounds - recent developments. Trends Food Sci. Technol. 12 (2001) 401-413
33. Schwartz S., Levine R., Weinstock R., Petokas S., Mills C., and Thomas F. Sustained pectin ingestion: effect on gastric emptying and glucose tolerance in non-insulin-dependent diabetic patients. Am. J. Clin. Nutr. 48 (1988) 1413-1417
34. Sittikijyothin W., Torres D., and Goncalves M.P. Modelling the rheological behaviour of galactomannan aqueous solutions. Carbohydr. Polym. 59 (2005) 339-350
35. Steffe J.F. Rheological Methods in Food Process Engineering (1996), Freeman Press, East Lansing, MI
36. Šubarić D., Babić J., Kovačević D., Kopjar M., and Tiban N.N. Influence of Guar and Pectin on Gelatinisation and Retrogradation of Starch 4th Croatian Congress of Cereal Technologists (2003), Opatijia, Croatia
37. Sudha M.L., Baskaran V., and Leelavathi K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem. 104 (2007) 686-692
38. Theuwissen E., and Mensink R.P. Water-soluble dietary fibers and cardiovascular disease. Physiol. Behav. 94 (2008) 285-292
39. Zoulias E.I., Oreopoulou V., and Tzia C. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J. Food Eng. 55 (2002) 337-342