Effects of Twin-Screw Extrusion on Physicochemical Properties and Functional Properties of Bamboo Shoots Dietary Fiber

被引：20

作者：

Ge, Qing ^{[1
]}

Mao, Jian-Wei ^{[1
]}

Cai, Chenggang ^{[1
]}

Huang, Jun ^{[1
]}

Zhou, Yifeng ^{[1
]}

Fang, Jilei ^{[1
]}

Sun, Yuxin ^{[1
]}

Sha, Ruyi ^{[1
]}

机构：

[1] Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Collaborat Innovat Ctr Agr Biol Res, Key Lab Chem & Biol Proc Technol Farm Prod Zhejia, Hangzhou 310023, Zhejiang, Peoples R China

来源：

JOURNAL OF BIOBASED MATERIALS AND BIOENERGY | 2017年 / 11卷 / 04期

关键词：

Bamboo Shoots; Twin-Screw Extrusion; Soluble Dietary Fiber; Physicochemical Properties; ANTIOXIDANT ACTIVITY; BARLEY; POLYSACCHARIDES; PRODUCTS; COOKING;

D O I：

10.1166/jbmb.2017.1685

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A co-rotating twin-screw extruder was used to study the effect of extrusion processing on nutritional and textural properties of extruded bamboo shoots. The soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), swelling capacity, water holding capacity, oil holding capacity, cholesterol absorption capacity, and fat absorption capacity were determined. The results showed that the content of SDF increased, but IDF and TDF decreased upon extrusion cooking. In addition, the dietary fiber in extruded bamboo shoots had higher swelling capacity, water holding capacity, fat absorption the capacity and cholesterol absorption capacity than those of unextruded ones. The results showed that twin-screw extrusion technology has the potential to increase the levels of SDF in bamboo shoots and improve the efficiency of extrusion.

引用

页码：385 / 390

页数：6

共 33 条

[1] Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort. Fruit Pulp [J].