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 water and oil binding agents and textural agents to improve the properties of model foods. Dehydration resulted in a 10% decrease in methyl esterification 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 dried samples, demonstrating the importance of matrix structure rather than polysaccharide composition for functional properties. Incorporation gave a 10% increase in the yield of beefburgers and a partial substitution for purified gums in sauces. Cauliflower fibers can be incorporated into food systems at concentrations found in vegetables but sensory characteristics depend on processing history.