Figueroa Lilian E, Genovese Diego B
Pilot Plant of Chemical Engineering, PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km 7, AR-8000 Bahía Blanca, Argentina.
Department of Chemical Engineering, Universidad Nacional del Sur (UNS), Alem 1253, AR-8000 Bahía Blanca, Argentina.
Food Technol Biotechnol. 2018 Sep;56(3):441-453. doi: 10.17113/ftb.56.03.18.5641.
The objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable "gummy" property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.
这项工作的目的是评估添加不同来源（苹果、竹子、车前草和小麦）的膳食纤维以及果胶质量分数（0.4和0.5 g/100 g）对果胶凝胶物理化学性质的影响，以开发一种类似于水果糖果酱的新型健康产品。向每种果胶凝胶中添加3 g/100 g的纤维质量分数，以便将最终产品宣称是纤维来源。很明显，果胶含量、纤维类型及其相互作用对凝胶的粘弹性、机械性能和脱水收缩（水分流失）有显著影响。由于果胶含量为0.4 g/100 g的凝胶脱水收缩率高得不理想，从这一点起，仅对果胶含量为0.5 g/100 g的凝胶进行研究。添加纤维对这些凝胶的粘弹性有增强作用（小麦>车前草>竹子>苹果）。富含车前草的凝胶没有出现任何脱水收缩现象，尽管它们表现出不理想的“胶状”特性，这是由低脆性、高内聚性和低硬度引起的。然后，为了改善凝胶的感官特性，我们将不同来源的纤维两两组合（1:1）。一般来说，纤维组合降低了凝胶的粘弹性。然而，将车前草与其他纤维混合对凝胶的机械性能产生了理想的效果，使脱水收缩率保持在0 g/100 g。这表明，0.5 g/100 g果胶和1.5 g/100 g车前草纤维与1.5 g/100 g其他纤维是该产品稳定性和质地的最佳配方。
