E3S Web Conf.
Volume 185, 20202020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|Number of page(s)||9|
|Section||Chemical Engineering and Food Biotechnology|
|Published online||01 September 2020|
Study on Quality of Soluble Dietary Fiber from Jujube (Z. vulgaris Lam) with Different Treatments
Department of Food Science and Nutrition, University of Jinan, Jinan 250002, China
* Corresponding author: email@example.com
The studies focused on plant soluble dietary fiber. The apparent characteristics of SDF from the Jujube under different treatment methods can provide theoretical support for product development to obtain the best trait products. Optimal extraction conditions, physical properties and antioxidant activity of SDF from the Jujube were investigated. The yield of 20.17 ± 0.16 % for extraction of soluble dietary fiber from Jujube were obtained as extraction temperature was 94 °C, extraction time was 40 min and ratio of raw material to water was 1:21. The physical properties of SDF were ascertained by measuring dissolution time, rehydration, swelling ability and bulk density, respectively. And it was evaluated by FT-IR and scanning electronic microscopy (SEM). Furthermore, it was proved that the soluble dietary fiber extracted by vacuum freeze dried had higher scavenging ability than that of vacuum dried and hot dried against DPPH, ABTS+ and hydroxyl radical. It has good antioxidant function and can slow down intestinal aging as a basis for new food development.
© The Authors, published by EDP Sciences, 2020
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