کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7589887 1492099 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of extrusion processing on the physiochemical properties of extruded orange pomace
ترجمه فارسی عنوان
تأثیر پردازش اکستروژن بر خواص فیزیکی شیمیایی پونه اکسترود شده نارنجی
کلمات کلیدی
زردآلو، اکستروژن، فیبر غذایی رقیق، روش سطح پاسخ، دارایی فیزیکوشیمیایی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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/100 g), 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 363-369
نویسندگان
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