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Effects of micronization on the physico‐chemical properties of peels of three root and tuber crops
Author(s) -
Huang ChienChun,
Chen YiFen,
Wang ChiunCR
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3879
Subject(s) - micronization , wet milling , particle size , dietary fiber , colocasia esculenta , materials science , chemistry , ball mill , solubility , food science , botany , composite material , biology , metallurgy , organic chemistry
BACKGROUND: The aim of this study was to investigate the effect of micronization on the physicochemical properties of the peels of root and tuber crops, including yam ( Dioscorea alata L.), taro ( Colocasia esculenta L.) and sweet potato ( Ipomea batatas L.). Two continuous milling sections, including hammer milling and ball milling, were applied to three samples to obtain micro‐sized particles of root and tuber peels. The micronization by ball‐milling treatment for 10 h was carried out to investigate the distribution of particle sizes and the changes in physiochemical properties. RESULTS: The results indicate that the peels of three crops appeared to be significantly decreased in particle size after 10 h of ball‐milling treatment. Moreover, the ball‐milling treatments resulted in the redistribution of fiber components from insoluble fiber to soluble fiber. The micronization treatments decreased the bulk density but increased the solubility and water‐holding capacities of the micronized peels. CONCLUSION: Our findings suggested that micronization treatments can improve functional properties of the fiber components of micronized peels, which provide a good source of dietary fiber in food applications. Copyright © 2010 Society of Chemical Industry