Abstract
As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9 m2 kg−1. The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose–response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs (P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall.
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Acknowledgements
This work was financially funded by the National Natural Science Foundation of China (Grant No. 21403169), China Postdoctoral Science Foundation (Grant No. 2015M572603), Natural Science Basic Research Plan in Shaanxi Province of China (Grant No. 2015JQ2039) and the Fundamental Research Funds for the Central Universities (Grant No. 2452016083), Key Research and Development Plan of Shaanxi Province of China -Agricultural Research Plan (Grant No. 2020NY-140).
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Zhao, D., Guo, C., Liu, X. et al. Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs. J Food Sci Technol 58, 1524–1537 (2021). https://doi.org/10.1007/s13197-020-04665-2
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DOI: https://doi.org/10.1007/s13197-020-04665-2