Effect of Preparation Methods on the Composition and Structure of Dietary Fiber from Bamboo Shoot

文献类型： 外文期刊

第一作者： Huang Xiao-bing

作者： Huang Xiao-bing;Peng Shao-dan;Li Ji-hua;Lin Li-jing

作者机构：

关键词： dietary fiber;fiber analysis;WAI;WSI;colour

期刊名称：PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON CHEMICAL, MATERIAL AND FOOD ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 22 卷

页码：

收录情况： SCI

摘要： Objective: This study was conducted to evaluate the effects of different preparation methods on the quality of dietary fiber from bamboo shoot (BDF). Methods: Four methods including water-washing (WT), acid-base treatment (ABT), fermentation (FT) and enzyme treatment (ET) were carried out, and the composition, colour, water absorption index (WAI) and water solubility index (WSI) of BDF were determined as well as the structure characterized by scanning electron microscope (SEM) and fourier transform infrared (FT-IR) spectrometer. Results: The results showed that the highest contents of SDF, IDF and TDF were obtained with ET, which were 60.36 +/- 0.78%, 7.90 +/- 0.24%, and 68.26 +/- 1.02%, respectively. But the colour of dietary fiber by WT and FT could be protected well. The value of WAI was the highest for ABT, while ET had the highest WSL The SEM images and infrared spectrometer analysis demonstrated that the preparations of FT and ET could produce porous and uniform dietary fiber with its composition complete. Conclusion: These results suggest that the FT and ET may be the environmental and efficient methods in the industry to preparing high quality of BDF.

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