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

Min, Bockki; Bae, In Young; Lee, Hyeon Gyu; Yoo, Sang‐Ho; Lee, Suyong

doi:10.1016/j.biortech.2010.02.022

Cited by 104 publications

(53 citation statements)

References 29 publications

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“…[22]. Kluyveromyces lactis included lactose-fermenting yeast strains which produce β-galactosidase that possesses the ability to assimilate lactose when lactose is used as a carbon source [23].…”

Section: Analysis Of Published Data and Problem Statementmentioning

confidence: 99%

Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Chepel

Грек

Krasulya

2016

EEJET

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Section: Analysis Of Published Data and Problem Statementmentioning

confidence: 99%

Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Chepel

Грек

Krasulya

2016

EEJET

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“…Potential applications of apple-processing waste and potential for production of value-added products Enzyme production and induction 61 Biofuel production (ethanol and biohydrogen) 63 Incorporation into food products 64 Source of polyphenols (e.g. antioxidants) 63 Cultivation of edible mushrooms 65 Production of aroma compounds and pigments 63 Production of lactic acid 66 Production of citric acid 61 Substrate for microorganisms for the production of biopolymers Water and wastewater management in fruit-and vegetable-processing plants General A large volume of wastewater is generated during fruit processing; the report was written in the form of a guideline on how to minimise water intake and wastage.…”

Section: Solid and Liquid Waste Compositionmentioning

confidence: 99%

Fruit waste streams in South Africa and their potential role in developing a bio-economy

Khan¹,

Roes‐Hill²,

Welz³

et al. 2015

S. Afr. J. Sci.

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Current and previous studies on bio-based (fruit) wastes and wastewaters, with a particular emphasis on research in South Africa, were reviewed. Previous studies have focused predominantly on the beneficiation and application of fruit waste as a feedstock for renewable energy. A definite gap in knowledge and application of fruit waste streams with regard to enzyme production as a value-added product is identified. The characteristics and composition of each type of fruit waste are highlighted and their potential as feedstocks in the production of value-added products is identified. The conversion of agri-industrial wastewaters to bioenergy and value-added products is discussed, with special mention of the newly published South African Bio-Economy Strategy, and the potential production of biofuels and enzymes from waste streams using recombinant Aspergillus strains. Finally, to maximise utilisation of waste streams in South Africa and abroad, a conceptual model for an integrated system using different technologies is proposed.

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“…For instance, pectin as a gelling and thickening agent is used to improve textural and rheological properties of foods [KALINGA, 2010;MALEKI et al, 2017;MIN et al, 2010] . Carbohydrate-based fat replacers increased the moisture content of fatreduced product [LEE and INGLETT, 2006] .…”

Section: Introductionmentioning

confidence: 99%

“…These changes in formulations gave rise to the cake batter viscosity and made changes in some physical attributes of resultant cake, such as increasing in the volume of the cake [HOSSEINI GHABOOS, 2016;MIN et al, 2010;ONWUDE et al, 2016] . It has been several attempts, with a degree of success, about using processed fruit products, for instance, apple puree, prune puree and materials rich in pectin (obtained from apple), as shortening alternatives in some bakery products [MIN et al, 2010;SWANSON and MUNSAYAC, 1999] .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Dadkhah¹,

Elhamirad²,

Azizinezhad³

2017

bjbabe

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Abstract. Reducing fat and calorie is an important priority in optimization of bakery products including high-fat cakes. The aim of this research was to evaluate the effects of shortening replacement with pumpkin powder at 0 %, 20 % and 40 % with or without water level increment on rheological properties of cake batter and two properties of produced cake. Pumpkin powder was obtained from pumpkin flesh through drying, grinding and sieving processes. The rheological attributes of the batter and the specific volume and moisture content of cakes were examined using a rheometer, rapeseed displacement method and air-oven method, respectively. Increasing shortening replacement, enhanced viscosity (87.00 Pa.s), while increasing water in shortening-replaced treatments reduced it (11.30 Pa.s). Samples showed shear thinning behavior. In linear viscoelastic range, samples indicated solid viscoelastic behavior. Loss tangent, storage and loss moduli obtained from frequency sweep test, were investigated in three frequencies. In each frequency, with increasing shortening replacement, their viscoelastic properties enhanced. Contrary, increasing water amount in shortening reduced-batter samples, weakened system structuring. With increasing frequency, both moduli of treatments increased and the loss tangent of 20 % reduced-shortening cake without water level increment showed a more similar trend to the control (0 % replacement without increasing water amount). The moisture content of cakes containing pumpkin was greater than control. The specific volume of cake with 20 % replacement without additional water (2.68 cm 3 /g) was similar to the control and higher than other shorteningreplaced treatments. Therefore, this treatment was chosen as the best reduced-fat cake.

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

Cited by 104 publications

References 29 publications

Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation

Fruit waste streams in South Africa and their potential role in developing a bio-economy

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

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