Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber
Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber
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DOI：
10.1016/j.jfoodeng.2004.12.008
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发表时间：
2006-02-01
影响因子：
5.5
通讯作者：
Tharanathan, RN
中科院分区：
文献类型：
--
作者：
Raghavendra, SN;Swamy, SRR;Tharanathan, RN
从破碎的椰丝中提取椰奶后，废丝（残渣）可用作膳食纤维。纤维在盘磨机中研磨，通过计算功指数 (0.206 kW h/kg) 以及 Bond 常数 (0.065 kW h/kg)、Kick 常数 (0.047 kW h/kg) 和 Rittinger 常数 (0.022 kW h/kg) 来评估研磨特性。粒径从1127μm减小到550μm导致水化性能（持水性、保水性、溶胀能力）增加，这可能是由于理论表面积和总孔体积的增加以及结构改性。超过 550 μm 后，发现水合性能随着研磨过程中粒径的减小而降低。发现脂肪吸收能力随着颗粒尺寸的减小而增加。微观结构研究表明，研磨操作导致蜂窝状物理结构纤维基质破裂，形成扁平带状结构，从而为水和脂肪的吸收提供了更大的表面积。 (c) 2005 Elsevier Ltd. 保留所有权利。
After the extraction of coconut milk from the disintegrated coconut grating, the spent grating (residue) can be utilized as dietary fiber. The fiber was ground in a disc mill and grinding characteristics were evaluated by calculating work index (0.206 kW h/kg) as well as Bond's (0.065 kW h/kg), Kick's (0.047 kW h/kg) and Rittinger's (0.022 kW h/kg) constants. The reduction in the particle size from 1127 to 550 mu m resulted in increased hydration properties (water holding, water retention, swelling capacity), which may be due to increase in theoretical surface area and total pore volume as well as structural modification. Beyond 550 mu m, the hydration properties were found to decrease with decrease in particle size during grinding. The fat absorption capacity was found to increase with decrease in particle size. The study of microstructures revealed that the grinding operation resulted in rupture of honey comb physical structure fiber matrix and resulting in flat ribbon type structure, thereby providing increased surface area for water and fat absorption. (c) 2005 Elsevier Ltd. All rights reserved.