Solubilization of apple pomace by extrusion

Jae-Kwan Hwang, Jung Sun Choi, Chul Jin Kim, Chong Tai Kim

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Apple pomace (AP), a fibrous by-product of apple juice processing, was solubilized by a twin-screw extruder. AP was extruded under 14 different operating conditions, where the process variables are controlled in the following ranges: screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%. Water soluble index (WSI) increased linearly with specific mechanical energy (SME). Soluble dietary fiber of extruded AP also increased with SME, which in turn decreased the content of insoluble dietary fiber (IDF). As a result, total dietary fiber (TDF) remained nearly unchanged. Water holding capacity (WHC) remained nearly constant at low SME, but markedly deceased at high SME due to disintegration of cell wall. Gel filtration of WSP exhibited the structural fragmentation of cell wall by extrusion: the higher SME, the higher fragmentation of SME. Ion exchange chromatography of WSP demonstrated that increasing SME resulted in increasing the extractability of free neutral polysaccharides from the cell wall of AP. It was also found that the degradation of AP cell wall by extrusion preferentially occurred at the arabinogalactan sidechains of pectins.

Original languageEnglish
Pages (from-to)477-491
Number of pages15
JournalJournal of Food Processing and Preservation
Volume22
Issue number6
DOIs
Publication statusPublished - 1998 Jan 1

Fingerprint

apple pomace
Malus
solubilization
extrusion
Extrusion
Cells
Cell Wall
energy
Dietary Fiber
cell walls
Pectins
dietary fiber
screws
Water
Disintegration
Extruders
Polysaccharides
Chromatography
Byproducts
Ion exchange

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Hwang, Jae-Kwan ; Choi, Jung Sun ; Kim, Chul Jin ; Kim, Chong Tai. / Solubilization of apple pomace by extrusion. In: Journal of Food Processing and Preservation. 1998 ; Vol. 22, No. 6. pp. 477-491.
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Solubilization of apple pomace by extrusion. / Hwang, Jae-Kwan; Choi, Jung Sun; Kim, Chul Jin; Kim, Chong Tai.

In: Journal of Food Processing and Preservation, Vol. 22, No. 6, 01.01.1998, p. 477-491.

Research output: Contribution to journalArticle

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