Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber

摘要

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 10/100 decrease in methyl esteri- fication at above 40℃. Water retention capacity of florets (40℃) was reduced from 12.8 g/g to 5.7 g/g in 75℃ dried samples, demonstrating the importance of matrix structure rather than polysaccharide composi- tion for functional properties. Incorporation gave a 10/100 increase in the yield of beefburgers and a partial substitution for purified gums in sauces. Cauliflower fibers can be incorporated into food systems at con- centrations found in vegetables but sensory characteristics depend on processing history.