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Rheology and composition of citrus fiber

Permanent URL:
http://handle.nal.usda.gov/10113/59482
File:
Articles from this journal are usually available in NALDC after a 12-month delay (embargo). Some articles may be available sooner.
Abstract:
While fibrous byproducts are abundant, using them in food products to improve food nutrition and quality without degrading taste or texture can be challenging. Citrus fiber has been shown to have high water holding capacity and apparent viscosity. However, to better incorporate citrus fiber into foods, their rheological properties, and composition, need to be better understood. Pectin was found to be 42% of the composition of the citrus fiber evaluated in this study. The rheological properties of citrus fiber solutions were clearly non Newtonian and the type of model that best fit the citrus fiber varied depending on its particle size. Particle size of citrus fiber also significantly changed the apparent viscosity of their solutions. As citrus fibers hydrate, the fibers swell, which was illustrated by microscopic imaging.
Author(s):
Lundberg, Brock , Pan, Xuejun , White, Andre , Chau, Hoa , Hotchkiss, Arland
Note:
USDA Scientist Submission
Source:
Journal of food engineering 2014 Mar., v. 125
Language:
English
Publisher:
Elsevier Ltd
Year:
2014
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.