Abstract
Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model ( R 2 = 0.99), and temperature effects were investigated by the Arrhenius equation. The addition of PEMs significantly increased the pasting parameters of wheat flour as measured by a starch pasting rheometer. Gelatinization temperature and enthalpy increased with increasing PEM concentrations. When PEMs were incorporated into cookie formulations in place of shortening (semisolid fat generally used in baked foods) up to 30% by the weight of shortening, the cookie spread diameter was reduced while an increase in the moisture content was observed. Moreover, replacement of shortening with PEMs contributed to a more tender texture and lighter surface color.
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