Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber

Authors

  • A. FEMENIA,

    1. Authors Femenia and Robertson are with the Dept. of Biochemistry, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Authors Lefebvre, Thebaudin and Bourgeois are with Service Formulation et Proprietes Fonctionnelles, ADRIA, 6 rue de l'Université, 29334, Quimper, France.
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  • A.-C. LEFEBVRE,

    1. Authors Femenia and Robertson are with the Dept. of Biochemistry, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Authors Lefebvre, Thebaudin and Bourgeois are with Service Formulation et Proprietes Fonctionnelles, ADRIA, 6 rue de l'Université, 29334, Quimper, France.
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  • J.-Y. THEBAUDIN,

    1. Authors Femenia and Robertson are with the Dept. of Biochemistry, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Authors Lefebvre, Thebaudin and Bourgeois are with Service Formulation et Proprietes Fonctionnelles, ADRIA, 6 rue de l'Université, 29334, Quimper, France.
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  • J.A. ROBERTSON,

    1. Authors Femenia and Robertson are with the Dept. of Biochemistry, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Authors Lefebvre, Thebaudin and Bourgeois are with Service Formulation et Proprietes Fonctionnelles, ADRIA, 6 rue de l'Université, 29334, Quimper, France.
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  • C.-M. BOURGEOIS

    1. Authors Femenia and Robertson are with the Dept. of Biochemistry, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Authors Lefebvre, Thebaudin and Bourgeois are with Service Formulation et Proprietes Fonctionnelles, ADRIA, 6 rue de l'Université, 29334, Quimper, France.
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  • Funding for the work, as part of the EU FLAIR Programme (Contract AGRF-0038C), is gratefully acknowledged.

  • Author Femenia's present address: Dept. of Quimica, Univ. de les Illes Balears, Campus de la UIB, Ctra. Valldemossa, Km 7.5. 07071 Palma de Mallorca (Balears), Spain. Direct inquiries to Author J.A. Robertson.

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.

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