期刊
FOOD CHEMISTRY
卷 104, 期 3, 页码 1220-1225出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.01.066
关键词
dietary fiber; hydration properties; soluble fiber; insoluble fiber; cumin; cumin spent residue
Cumin has total dietary fiber content (TDF) of 59.0%, insoluble dietary fiber (IDF) of 48.5%, and soluble dietary fiber (SDF) of 10.5%, while the spent residue from cumin (after oil and oleoresin extraction) was found to contain 62.1% TDF, 51.7% IDF and 10.4% SDF. The spent residue also contained 7.7% starch and 5% bound fat. Particle size analysis showed a direct effect on the hydration properties of the fiber. The spent residue exhibited 3.3 g/g water holding capacity, 4.0 g/g water retention capacity and 4.47 ml/g swelling capacity. Scanning electron microscopy revealed spherical starch granules embedded within cell wall material, which upon differential sedimentation gave differently sized starch granules (5.8 mu m). Upon defatting the spent residue showed typically a 'honey comb' structure, almost devoid of starch granules. Thus, the spent residue from cumin, not having much commercial value at present, can be a rich source of useful dietary fiber and can find food applications. It can be an effective way of utilizing industrial waste from the point of view of environmental pollution from the residues of spice processing industries. (c) 2007 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据