38 research outputs found
Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage
The final
publication is available at link.springer.comIn this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h and 50 days at 5 °C) had on the flow properties of a suspension of dietary lemon fibre prepared with a 45° Brix sucrose solution were evaluated. This information will be helpful in order to discover the best possibilities of using fibre to increase the viscosity of certain kinds of products, depending on the processing, storage and consumption conditions. The obtained results indicate that all the aspects which contribute to increase component solubilisation and the interaction of the insoluble fraction with the aqueous phase when preparing the suspension, such as a decrease in particle size, a rise in temperature or a longer homogenization time, entail a higher apparent viscosity. Moreover, favoring the solubilisation in the preparation process leads to a more stable rheological behaviour of the suspension during storage. As expected, the apparent viscosity of suspensions was dependent on the shear rate, concentration and temperature. A thixotropic behaviour of fibre suspension was only observed at a very low shear rate (5 s -1). © 2010 Springer Science + Business Media, LLC.CĂłrdoba Sequeira, A.; Camacho Vidal, MM.; MartĂnez Navarrete, N. (2012). Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage. Food and Bioprocess Technology. 5(3):1083-1092. doi:10.1007/s11947-010-0478-2S1083109253Akdogan, H., & McHugh, T.-H. (2000). Flow characterization of peach products during extrusion. Food Engineering and Physical Properties, 65(3), 471–475.Alonso, M.-L., LarrodĂ©, O., & Zapico, J. (1995). Rheological behaviour of infant foods. Journal of Texture Studies, 26, 193–202.Duran, L., & Costell, E. (1982). 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Valencia: Editorial de la Universidad PolitĂ©cnica de Valencia.Sangnark, A., & Noomhorm, A. (2003). Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 80(2), 221–229
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Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights
Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes
Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.comFibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However, the detrimental effect of fibres on dough rheology and bread quality continuously encourages food technologists to look for new fibres. The effect of several fibres (Fibruline, Fibrex, Exafine and Swelite) from different sources (chicory roots, sugar beet and pea) on dough mixing properties when added singly or in combination has been investigated by applying a response surface methodology to a Draper-Lin small composite design of fibre-enriched wheat dough samples. Major effects were induced on water absorption by Fibrex that led to a significant increase of this parameter, accompanied by a softening effect on the dough, more noticeable when an excess of mixing was applied. Conversely, Exafine increased water absorption without affecting the consistency and stability of dough, which even improved when combined with Swelite. Fibruline showed little effect on dough mixing parameters, but showed synergistic effects with pea fibres. The overall result indicates that the use of an optimised combination of fibres in the formulation of fibre-enriched dough allow improving dough functionality during processing.Peer reviewe