Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties.
asparagus pomace
functional properties
physicochemical properties
superfine grinding
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jun 2020
Jun 2020
Historique:
received:
24
12
2019
revised:
13
04
2020
accepted:
15
04
2020
pubmed:
2
6
2020
medline:
27
10
2020
entrez:
2
6
2020
Statut:
ppublish
Résumé
The effects of superfine grinding on the physicochemical and functional properties of asparagus pomace were investigated. The results showed that in terms of the specific surface area, water solubility, soluble dietary fiber content, and ratio of insoluble dietary fiber to soluble dietary fiber, finer samples usually possessed better physicochemical properties compared with coarse samples. However, grinding samples excessively to produce small particle sizes could reduce the water-holding capacity, oil-binding capacity, and swelling capacity. In addition, the extraction of both free and bound phenolics in asparagus pomace powder samples and the samples' absorption of both nitrite ion and glucose showed typical bell-shaped curves, demonstrating that superfine grinding could significantly impact the various properties of asparagus pomace. This study should provide insights into the effect of micronization on the functionalities of fiber-rich food materials. PRACTICAL APPLICATION: This article deals with the effects of superfine grinding on the physicochemical and functional properties of asparagus pomace. The results showed that the properties of asparagus pomace did not always improve gradually with decreasing particle size. With a decrease in granularity, some parameters showed a bell-shaped curve whereas others initially increased and then stabilized, indicating that in actual production, the crushing particle size should be determined according to actual needs or target parameters.
Identifiants
pubmed: 32476136
doi: 10.1111/1750-3841.15168
doi:
Substances chimiques
Dietary Fiber
0
Phenols
0
Plant Extracts
0
Powders
0
Waste Products
0
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1827-1833Subventions
Organisme : the Start-up Funding of Shanghai Institute of Technology
Informations de copyright
© 2020 Institute of Food Technologists®.
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