Ute Schweiggert

Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction

Abstract A novel process for the recovery of a carrot pomace hydrolyzate rich in carotene was developed on pilot plant-scale. The process includes techniques of fine grinding, enzymatic hydrolysis, finishing, homogenization, and concentration. An extensive optimization of the enzymatic hydrolysis on a laboratory scale was performed before scaling up. An enzyme mixture composed of pectolytic and cellulolytic activities at a 1:1 ratio achieved the best degradation, and with a dosage of 1500 ppm at 50 °C and pH 4, the hydrolysis time was reduced to 1 h on pilot plant-scale. Total carotene content (α- and β-carotene) of the concentrated hydrolyzate (3.8 °Bx) was 64 mg per kg.

Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread

Publisher Summary In many developed countries, supplementation with dietary fiber (DF) is of particular importance because far too little DF is consumed, despite the increasing knowledge about its value. Besides well-known fibers such as cereal fibers and pectin, a fiber source that has received little attention but that should be considered in the future is lupine fiber. Like soy, peas, and beans, lupines belong to the family Fabacea, commonly known as legumes. Due to its neutral taste, mouthfeel, and white color, lupine kernel fiber can be incorporated in high amounts into foods without impairing the sensory profile. This can be obtained by extracting proteins and other water-soluble substances from the dehulled and deoiled kernels. Lupine kernel fiber has a beneficial impact on the function of the colon and on general health. Lupine kernel fiber has a positive impact on the putative risk factors of colon cancer. Lupine kernel fiber addition results in increased water absorption of the dough. Due to the prolonged freshness, consumers preferred bread fortified with lupine kernel fiber at an optimum 10% level. Lupine kernel fiber can be used as a substitute for wheat, resulting in reduced carbohydrate content and caloric density.