期刊
FOOD CHEMISTRY
卷 80, 期 2, 页码 221-229出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(02)00257-1
关键词
alkaline hydrogen peroxide; dietary fibre; functional properties; particle sizes; sugarcane bagasse
Alkaline hydrogen peroxide (AHP) treatment affected physical and chemical properties of sugarcane bagasse (SB). AHP treatment can improve all its physical properties. The brightness, water-holding capacity (WHC), and oil-binding capacity (OBC) of SB were increased by 34, 96, and 55%, respectively. Lignin was removed from SB by 53%. Colour of Solka Floc((R)) 900, a commercial dietary fibre, was pure white (L = 93.51); WHC and OBC were 8.61 g water/g sample and 7.34 g oil/g sample, respectively. The results showed a highly positive correlation between particle size reduction,of each dietary fibre (DF), WHC and OBC. While density showed a negative correlation, densities of AHP-SB and Solka Floc((R)) 900 were increased, with particle size reduction, from 1.06 to 1.34 and from 1.09 to 1.28, respectively. At 5% of AHP-SB and Solka Floc((R)) 900 substitution in bread, reductions of loaf volume and softness of bread were observed in direct opposition to particle size reduction. The most acceptable breads contained 5% of AHP-SB and Solka Floc((R)) 900 when the particle sizes were < 0.075 and < 0.106 mm, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.
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