An Effect of a Matrix Made of Cell Wall Polysaccharides from Apple on the Rheological Properties of Various Food Products.

Abstract

A texture-modifying food matrix (MPS) was obtained by micronizing apple cell polysaccharides and adding spray-dried low-methoxy pectins. This study aimed to demonstrate the effect of MPS addition on a versatile group of products, including instant soup, salad dressing, buttermilk, tomato juice, apple juice, and instant kissel. The rheological properties of suspensions with two MPS concentrations added to these products were compared with those of the control. Additionally, the water holding and retention capacity, swelling capacity, and wetting angles of the MPS and its components were characterized to determine the technological properties of these products. Results show that the MPS proportionally increases viscosity and the thixotropic effect of all studied products, except buttermilk, in relation to concentration. In particular, very pronounced effects were obtained for apple, tomato juice, and salad dressing. All studied suspensions were classified as pseudoplastic fluids; the addition of MPS resulted in varying changes in pseudoplasticity, depending on the product. In summary, this study showed that MPS, as a natural and rich source of dietary fibre matrix, effectively alters rheological properties and may therefore be considered a substitute for other food additives currently used in the food industry.