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

被引：121

作者：

Huang, Ya-Ling ^{[1
]}

Ma, Ya-Sheng ^{[1
]}

机构：

[1] Natl Kaohsiung Marine Univ, Dept Seafood Sci, Kaohsiung 81157, Taiwan

来源：

FOOD CHEMISTRY | 2016年 / 192卷

关键词：

Orange pomace; Extrusion; Soluble dietary fibre; Response surface methodology; Physicochemical property; SOLUBLE DIETARY FIBER; BY-PRODUCTS; OPTIMIZATION;

D O I：

10.1016/j.foodchem.2015.07.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 (X-1; 115-135 degrees C), feed moistures (X-2; 10-18 g/100 g), and screw speeds (X-3; 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 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：363 / 369

页数：7

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