Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root. (July 2018)

• Record Type: Journal Article
• Authors: Chen, Huanhuan; Zhao, Chunmei; Li, Jie; Hussain, Shehzad; Yan, Shoulei; Wang, Qingzhang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 93(2018)
• Page Start: 204
• Page End: 211
• Publication Date: 2018-07
• Subjects: Extrusion -- Nodes of lotus root -- Soluble dietary fiber -- Structure characterization -- Hydration characteristics; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.03.004
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Effects of extrusion on the structural and physicochemical properties of soluble dietary fiber (SDF) from non-extruded and extruded powders of lotus root nodes were investigated by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), gas chromatography (GC) and rheological analysis. Results showed that extrusion affected the microstructure and molecular size of the node powder and SDF powder, leading to degradation of cellulose and hemicellulose in the dietary fiber as well as changes in monosaccharide composition and sugar ratio. Extrusion also improved SDF hydration properties such as swelling capacity, waterholding capacity and emulsibility. The overall results indicate that the structural and physicochemical properties of the dietary fiber were enhanced by the extrusion treatment. Highlights: Extrusion treatment was applied to extract SDF from lotus nodes. SDF extracted by extrusion treatment possessed improved physicochemical properties. SDF from lotus nodes can be used as a new source of dietary fiber in food industry. This work will be handy for further study on structure-activity relationship of SDF.