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Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions
Author(s) -
Hussain Shehzad,
Li Jie,
Jin Wenjun,
Yan Shoulei,
Wang Qingzhang
Publication year - 2018
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.13632
Subject(s) - lotus , particle size , dietary fibre , lightness , ball mill , materials science , chemistry , composite material , chemical engineering , food science , botany , biology , physics , optics , engineering
Summary 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.