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Response surface methodology for optimisation of soluble dietary fibre extraction from sweet potato residue modified by steam explosion
Author(s) -
Wang Tianlin,
Liang Xinhong,
Ran Junjian,
Sun Junliang,
Jiao Zhonggao,
Mo Haizhen
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13329
Subject(s) - response surface methodology , steam explosion , residue (chemistry) , chemistry , pulp and paper industry , swelling , scanning electron microscope , extraction (chemistry) , food science , chromatography , materials science , composite material , biochemistry , engineering
Summary To make better use of sweet potato residue (SPR), a new pretreatment method, steam explosion ( SE ), can increase its content of soluble dietary fibre ( SDF ). Response surface methodology ( RSM ) was used to determine the SE variables for optimum SDF yield. The optimal conditions were a steam pressure of 0.35 MP a, a residence time of 121 s and a sieving mesh size 60. Under the optimised conditions, the content of SDF from SPR reached 22.59 ± 0.35%, an increase of 18.78% compared with that (3.81 ± 0.62%) from untreated SPR . The water‐holding capacity, oil‐holding capacity ( OHC ) and swelling capacity of SDF were improved by SE . Scanning electron micrograph ( SEM ) images demonstrated that SDF had become poriferous, loose and dilatants after SE treatment. This technology provides an efficient process for increasing the industrial production of SDF from SPR.