The effect of media milling on the functionality of dietary fiber-rich food ingredients
Date Issued
2008
Date
2008
Author(s)
Lin, Wei-Jie
Abstract
Cereal hulls contain high quantity of dietary fiber while the soybean hull is the by-product in the processing cycle. According to the data collected from the Council of Agriculture in 2004, Taiwan’s yearly import of 2,450 thousands tons of soybean can generate abundant of soybean hulls every year. However, it is a pity that these hulls are viewed as unimportant. Research about the physiological functions of dietary properties has been well developed in recent years. This includes controlling blood sugar and lipid and etc. he general recommended amount of dietary fiber daily intake is about 20 to 30 grams. However, this is difficult to achieve due to people’s changing dietary habits. his study aims to transfer the products to high added-value ones by using the technique of media milling on soybean hull. The study also aims to develop a supply of dietary fiber and more activity products. In the initial stage of the experiment, the study was focused on the milling time and concentrate. We found that the average volume declined. Then, we conducted media milling at a 1% concentrate of 1% (w/v). After that, this study discussed the morphological observation, dietary fiber quantity, apparent viscosity, water-holding capacity, α-amylase inhibitory activity, pancreatic lipase inhibitory activity, glucose adsorption capacity, cholesterol adsorption capacity, cholic acid binding and zeta potential to estimate its applications.he results of the experiment showed that the diameter gradually decreased from 207.5μm to 25.5μm after media milling, and the number mean diameter is 0.107μm. The volume decreased by 8 times and nano scale particles started to appear. The suspension produced by media milling was significantly different from the raw sample in terms of appearance and surface morphology. In determining the quantity of unmilled and milled dietary fiber, the quantity of soluble dietary fiber increased significantly. The apparent viscosity increased with the milling time. Water-holding capacity increased significantly with media milling, and was 10.2 times higher than that of the raw sample. The functionalities such as the α-amylase inhibitory activity, glucose adsorption capacity, pancreatic lipase inhibitory activity and cholesterol adsorption capacity all increased after media milling. On the other hand, the raw sample had higher cholic acid binding capacity than that of milled sample. The stability of milled product was indicated by the zeta potential. o synthesize the above-mentioned, the new media milling technique provides the crop-processing industry a tool to develop food ingredients with better physiological functions.
Subjects
media milling
particle size
soybean hull
morphological observation
water-holding capacity
functionality
Type
thesis
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