Effect of Ultrafine Pulverization on Properties of Apple Pomace Powder

Abstract:

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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 et al., "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:

$35.00

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