Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions |
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| Authors: | Shehzad Hussain Jie Li Wenjun Jin Shoulei Yan Qingzhang Wang |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China;2. Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, China |
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| Abstract: | Fibre‐rich fractions were obtained from nodes of lotus root and micronised by nine different ball‐milling treatments. The optimum milling conditions were screened out by comparing its effects on physicochemical and hydration properties of micro‐sized particles of lotus node powder fraction (LNPF). The micronisation by ball‐milling treatments was carried out at different speeds (200–400 r min?1) and time (4–12 h). Ball‐milling treatments could effectively (P < 0.05) pulverise the LNPF particles to different micro‐sizes. As particle size decreased, a redistribution of fibre components from insoluble to soluble fractions was observed. Furthermore, micronisation treatments, especially 12 h at 300 r min?1, could significantly (P < 0.05) increase the hydration characteristics, as well as impart lightness in colour to different extents. Our findings suggested that micronisation can improve physicochemical and hydration characteristics of the fibre components, which provide an opportunity to improve the utilisation and application of lotus node dietary fibre. |
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| Keywords: | Dietary fibre hydration properties lotus nodes micronisation |
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