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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Huang YL,Ma YSdoi
10.1016/j.foodchem.2015.07.039subject
Has Abstractpub_date
2016-02-01 00:00:00pages
363-9eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01048-1journal_volume
192pub_type
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