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- BENGTSSON, HANNA; WIKBERG, JOHANNA; TORNBERG, EVA
- Journal of texture studies 2011 v.42 no.4 pp. 281-290
- apples; carrots; dietary fiber; firmness; food additives; foods; fruits; gelatinization; heat treatment; insoluble fiber; modulus of elasticity; particle size; particle size distribution; pectins; physicochemical properties; potato pulp; potatoes; pulp fiber; solubilization; starch; temperature; water holding capacity
- ... The pectin content in the soluble and insoluble fractions of fiber suspensions from carrot, potato pulp and apple heat treated in four different ways was determined together with the particle size distribution, water-holding capacity (WHC), morphology and rheological properties of the fiber suspensions. In the carrot and apple suspensions, where β-elimination was favored, the soluble pectin increa ...