Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber
Antoni Femenia, A. Lefèbvre, J.‐Y. THEBAUDIN, James A. Robertson, C. M. Bourgeois
Journal of Food Science
Abstract
ABSTRACT Cauliflower floret/curd and stem, as by‐products of processing, are a source of pectic‐polysaccharide‐rich fiber concentrates for use as water and oil binding agents and textural agents to improve the properties of model foods. Dehydration resulted in a 10% decrease in methyl esterification at above 40°C. Water retention capacity of florets (40°C) was reduced from 12.8 g/g to 5.7 g/g in 75°C dried samples, demonstrating the importance of matrix structure rather than polysaccharide composition for functional properties. Incorporation gave a 10% increase in the yield of beefburgers and a partial substitution for purified gums in sauces. Cauliflower fibers can be incorporated into food systems at concentrations found in vegetables but sensory characteristics depend on processing history.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Cauliflower fiber reduces water retention capacity
“Water retention capacity of florets (40°C) was reduced from 12.8 g/g to 5.7 g/g in 75°C dried samples”
Cauliflower fiber increases yield of beefburgers
“Incorporation gave a 10% increase in the yield of beefburgers”
Cauliflower fiber substitutes purified gums in sauces
“and a partial substitution for purified gums in sauces”