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THE EFFECT of HEAT TREATMENTS ON DIETARY FIBER AS ASSESSED BY SCANNING ELECTRON MICROSCOPY
Author(s) -
CHANG M.C.,
MORRIS W. C.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00138.x
Subject(s) - scanning electron microscope , fiber , materials science , bran , autoclave , food science , composite material , chemistry , organic chemistry , metallurgy , raw material
Samples of apple fiber, corn fiber, oat bran, and soy fiber were heat processed in the autoclave and by microwave heat to determine the processing effect on the physical structure of the fiber. Scanning electron microscopy was used to evaluate these processing effects. Results showed the two processing methods yielded fiber that had a much greater surface area, as reflected by increased furrowing and cracking on the surface of the heat treated fiber. the increased surface area exposed to enzymes and microorganisms may influence the physiological role of these fibers in animals.