Proceedings of the International Conference on Chemical, Material and Food Engineering

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Effect of Preparation Methods on the Composition and Structure of Dietary Fiber from Bamboo Shoot

Authors
Xiao-bing Huang, Shao-dan Peng, Ji-hua Li, Li-jing Lin
Corresponding Author
Xiao-bing Huang
Available Online July 2015.
DOI
10.2991/cmfe-15.2015.43How to use a DOI?
Keywords
dietary fiber; fiber analysis; WAI; WSI; colour
Abstract

Objective: This study was conducted to evaluate the effects of different preparation methods on the quality of dietary fiber from bamboo shoot (BDF). Methods: Four methods including water-washing (WT), acid-base treatment (ABT), fermentation (FT) and enzyme treatment (ET) were carried out, and the composition, colour, water absorption index (WAI) and water solubility index (WSI) of BDF were determined as well as the structure characterized by scanning electron microscope (SEM) and fourier transform infrared (FT-IR) spectrometer. Results: The results showed that the highest contents of SDF, IDF and TDF were obtained with ET, which were 60.36 ± 0.78%, 7.90 ± 0.24%, and 68.26 ± 1.02%, respectively. But the colour of dietary fiber by WT and FT could be protected well. The value of WAI was the highest for ABT, while ET had the highest WSI. The SEM images and infrared spectrometer analysis demonstrated that the preparations of FT and ET could produce porous and uniform dietary fiber with its composition complete. Conclusion: These results suggest that the FT and ET may be the environmental and efficient methods in the industry to preparing high quality of BDF.

Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the International Conference on Chemical, Material and Food Engineering
Series
Advances in Engineering Research
Publication Date
July 2015
ISBN
978-94-62520-93-6
ISSN
2352-5401
DOI
10.2991/cmfe-15.2015.43How to use a DOI?
Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Xiao-bing Huang
AU  - Shao-dan Peng
AU  - Ji-hua Li
AU  - Li-jing Lin
PY  - 2015/07
DA  - 2015/07
TI  - Effect of Preparation Methods on the Composition and Structure of Dietary Fiber from Bamboo Shoot
BT  - Proceedings of the International Conference on Chemical, Material and Food Engineering
PB  - Atlantis Press
SP  - 182
EP  - 186
SN  - 2352-5401
UR  - https://doi.org/10.2991/cmfe-15.2015.43
DO  - 10.2991/cmfe-15.2015.43
ID  - Huang2015/07
ER  -