Extrusion process improves the functionality of soluble dietary fiber in oat bran

2011 ◽  
Vol 54 (1) ◽  
pp. 98-103 ◽  
Author(s):  
Min Zhang ◽  
Xin Bai ◽  
Zesheng Zhang
Keyword(s):  
Dietary Fiber ◽  
Extrusion Process ◽  
Soluble Dietary Fiber ◽  
Oat Bran

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

2009 ◽  
Vol 74 (8) ◽  
pp. C628-C636 ◽  
Author(s):  
Min Zhang ◽  
Yi Liang ◽  
Ying Pei ◽  
Weiwei Gao ◽  
Zesheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
Oat Bran

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111031
Author(s):  
Xiaojing Du ◽  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Extraction Methods ◽  
Structure And Properties ◽  
Soluble Dietary Fiber

scholarly journals Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

2017 ◽  
Vol 16 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Xinhong Liang ◽  
Junjian Ran ◽  
Junliang Sun ◽  
Tianlin Wang ◽  
Zhonggao Jiao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fiber ◽  
Steam Explosion ◽  
Apple Pomace ◽  
Soluble Dietary Fiber ◽  
Fiber Extraction
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