Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Kunja-dong, Kwangjin-gu, Seoul 143-747, Republic of Korea.
Bioresour Technol. 2010 Jul;101(14):5414-8. doi: 10.1016/j.biortech.2010.02.022. Epub 2010 Feb 26.
Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model (R(2)=0.99), and temperature effects were investigated by the Arrhenius equation. The addition of PEMs significantly increased the pasting parameters of wheat flour as measured by a starch pasting rheometer. Gelatinization temperature and enthalpy increased with increasing PEM concentrations. When PEMs were incorporated into cookie formulations in place of shortening (semisolid fat generally used in baked foods) up to 30% by the weight of shortening, the cookie spread diameter was reduced while an increase in the moisture content was observed. Moreover, replacement of shortening with PEMs contributed to a more tender texture and lighter surface color.
从苹果渣中提取的水溶性果胶丰富材料 (PEMs) 被评估为模型食品系统中的脂肪替代品。当 PEM 溶液进行稳态剪切测量时，观察到剪切稀化行为。流动行为可以用 Cross 模型 (R(2)=0.99) 来描述，并且通过阿伦尼乌斯方程研究了温度效应。通过淀粉糊化流变仪测量，添加 PEMs 显著增加了小麦粉的糊化参数。随着 PEM 浓度的增加，胶凝化温度和焓值增加。当 PEM 以替代起酥油（烘焙食品中常用的半固态脂肪）的形式加入饼干配方中，替代量高达起酥油重量的 30%时，饼干的展开直径减小，同时观察到水分含量增加。此外，用 PEM 替代起酥油有助于形成更嫩的质地和更浅的表面颜色。
