OrangerV1, Main, Exploration, bibRecord, 000029

The effect of extrusion processing on the physiochemical properties of extruded orange pomace.

Identifieur interne : 000029 ( Main/Exploration ); précédent : 000028; suivant : 000030

The effect of extrusion processing on the physiochemical properties of extruded orange pomace.

Auteurs : Ya-Ling Huang [Taïwan] ; Ya-Sheng Ma [Taïwan]

Source :

Food chemistry [ 0308-8146 ] ; 2016.

RBID : pubmed:26304360

English descriptors

KwdEn :
- Citrus sinensis (chemistry), Dietary Fiber (analysis), Food Analysis (methods), Food Handling (methods), Humans, Models, Theoretical, Monosaccharides (analysis), Solubility, Temperature, Water.
MESH :
- chemical , analysis : Monosaccharides.
- analysis : Dietary Fiber.
- chemistry : Citrus sinensis.
- methods : Food Analysis, Food Handling.
- Humans, Models, Theoretical, Solubility, Temperature, Water.

Abstract

Soluble dietary fibre (SDF) is considered the most effective fraction of dietary fibre (DF) for human health. In this study, extrusion technology was applied to enhance the SDF obtained from orange pomace, a byproduct of juice extraction containing a high level of DF. The pomace was processed in a single-screw extruder at various barrel temperatures (X1; 115-135 °C), feed moistures (X2; 10-18 g/100g), and screw speeds (X3; 230-350 rpm). Based on response surface methodology, the optimum extrusion conditions, which produced a maximum SDF value of 30.36%, were as follows: barrel temperature, 129 °C; feed moisture, 15%; and screw speed, 299 rpm. Compared with unextruded pomace, SDF fraction in extrudate had a higher level of uronic acid. Furthermore, the extrusion process improved the physicochemical properties of extrudate, increasing the water-holding capacity, swelling, water solubility index, and cation-exchange capacity and decreasing the oil-holding capacity.

DOI: 10.1016/j.foodchem.2015.07.039
PubMed: 26304360

Affiliations:

Taïwan

Le document en format XML

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<front><div type="abstract" xml:lang="en">Soluble dietary fibre (SDF) is considered the most effective fraction of dietary fibre (DF) for human health. In this study, extrusion technology was applied to enhance the SDF obtained from orange pomace, a byproduct of juice extraction containing a high level of DF. The pomace was processed in a single-screw extruder at various barrel temperatures (X1; 115-135 °C), feed moistures (X2; 10-18 g/100g), and screw speeds (X3; 230-350 rpm). Based on response surface methodology, the optimum extrusion conditions, which produced a maximum SDF value of 30.36%, were as follows: barrel temperature, 129 °C; feed moisture, 15%; and screw speed, 299 rpm. Compared with unextruded pomace, SDF fraction in extrudate had a higher level of uronic acid. Furthermore, the extrusion process improved the physicochemical properties of extrudate, increasing the water-holding capacity, swelling, water solubility index, and cation-exchange capacity and decreasing the oil-holding capacity.</div>
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The effect of extrusion processing on the physiochemical properties of extruded orange pomace.

The effect of extrusion processing on the physiochemical properties of extruded orange pomace.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

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