Paper Title:
Effect of Ultrafine Pulverization on Properties of Apple Pomace Powder
  Abstract

Ultrafine pulverization technology was applied for producing apple pomace powder, and the physical-chemical properties of the ultrafine powder including fluidity, water solubility, water holding capacity, fat binding capacity, and solubility of total phenolics and sugars were investigated. Results suggested that ultrafine pulverization had distinct effect on surface properties of apple pomace powder. With decreasing the size of apple pomace powder, the flow behavior and water solubility were improved, and the dissolubility of total phenolics and sugars increased significantly, while the water holding capacity and fat binding capacity decreased. These results would provide useful insight for exploiting the potential applications of apple pomace ultrafine powder in functional foods as well as extracting polyphenols and polysaccharides for commercial practices.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2560-2563
DOI
10.4028/www.scientific.net/AMR.236-238.2560
Citation
J. C. Liu, Z. G. Jiao, X. H. Liang, L. Han, H. Liu, "Effect of Ultrafine Pulverization on Properties of Apple Pomace Powder", Advanced Materials Research, Vols. 236-238, pp. 2560-2563, 2011
Online since
May 2011
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Price
$32.00
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