A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

Abstract

Nowadays, there is much interest in controlling the functional properties of processed fruit-and vegetablederived products, which has stimulated renewed research interest in process-structure-function relations. In this review, we focus on rheology as a functional property because of its importance during the entire production chain up to the moment of consumption and digestion. This review covers the literature of the past decade with respect to processstructure-rheology relations in plant-tissue-based food suspensions. It became clear that the structure of plant-tissue-based food suspensions, consisting of plant-tissue-based particles in an aqueous serum phase, is affected by many unit operations (for example, heat treatment) and that also the sequence of unit operations can have an effect on the final structural properties. Furthermore, particle concentration, particle size, and particle morphology were found to be key structural elements determining the rheological properties of these suspensions comprising low amounts of starch and serum pectin. Since the structure of plant-tissue-based products was shown to be changed during processing, rheological parameters of these products were simultaneously altered. Therefore, this review also comprises a discussion of the effect on rheological properties of the most relevant processing steps in the production of plant-tissue-based products. Linking changes in rheology due to processing with process-induced alterations in structural characteristics turned out to be quite intricate. The current knowledge on process-structure-function relations can form the basis for future improved and novel food process and product design.

Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions

“…This result is in line with that of Woolfe et al () on okra mucilage. Other authors have observed similar effects of particle concentration on other plant‐tissue‐based suspensions (Moelants et al, ). Increasing the water content above a certain level reduces hydrodynamic interactions between particles, which modifies the flow properties of purées (Moelants et al, ).…”

Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

“…Particle size plays an important role on rheology and functionality of BGC because different particles fractions have different constituents and particle size distribution (PSD) impart the rheology differently. The effect of the particle size and PSD on the rheological characteristics of plant‐tissue‐based foods is not unambiguous (Moelants and others ). Limited research has been carried out on the functionality and rheological behavior of BGC and the contribution of individual particle size into rheology and viscoelasticity are lacking.…”

Evaluation of crude preparations of Saccharomyces cerevisiae (ATCC 52712) pectolytic enzymes in cassava starch extraction: Effects of variety on yield and starch recovery rates

“…This pattern of activities seems to agree with the trend for starch yield obtained due to the enzyme treatment (Table 3). Hence, the responses observed are largely due to the different amounts and/or type of fiber materials (including pectic substances) present (Moelants et al, 2014). Apparently, pectic substances from especially, the Nkabom and the Esam bankye varieties were low in their polygalacturonan (PG) contents which probably explain why these varieties required relatively lower dosages (0.02%) and shorter holding times for maximum activity.…”