PHYSICAL AND SENSORY PROPERTIES OF MODEL FOODS SUPPLEMENTED WITH CAULIFLOWER FIBER

Cauliflower floret/curd and stem, as by-products of processing, are a source of pectic-polysaccharide-rich fiber concentrates for use as wat er and oil binding agents and textural agents to improve the propertie s of model foods. Dehydration resulted in a 10% decrease in methyl est erification at above 40 degrees C. Water retention capacity of florets (40 degrees C) was reduced from 12.8 g/g to 5.7 g/g in 75 degrees C d ried samples, demonstrating the importance of matrix structure rather than polysaccharide composition for functional properties. Incorporati on gave a 10% increase in the yield of beefburgers and a partial subst itution for purified gums in sauces. Cauliflower fibers can be incorpo rated into food systems at concentrations found in vegetables but sens ory characteristics depend on processing history.