Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

ABSTRACT: Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice crea

SUBMITTER: Zhang H 

PROVIDER: S-EPMC6017722 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature