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標題: Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp
作者: Wang, C.C.R.
Ciou, J.Y.
Chiang, P.Y.
關鍵字: Water caltrop pericarp;Micronization;Ball milling;Functional;properties;carrot insoluble fiber;dietary fiber;corn starch;seed
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 113, Issue 4, Page(s) 970-974.
The aim of this study was to investigate the effect of micronization on the functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp (WCP). Three different micronization treatments were carried out, including wet milling (WM), freeze-dried milling (FDM) and hot-air dried milling (HDM). Seven fractions of micro-sized WCP were obtained for each treatment, using hammer and ball milling, consecutively. The ball milling treatment of WCP resulted in an increase of hydration properties (solubility, water-holding capacities, and swelling capacity) and oil-holding capacities due to the redistribution of fibre components from insoluble to soluble fractions. The cation-exchange capacity of WCP increased significantly with decreases in particle size after micronization by ball milling. The findings suggested that different micronization treatments Could improve functional properties of the fibre components of WCP, which provide a good source of dietary fibre in food applications. (C) 2008 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.08.048
Appears in Collections:食品暨應用生物科技學系

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