Physical Properties of Three Kinds of Dietary Fibers from Potato Pulp

Abstract

Abstract: The three kinds of potato dietary fibers (PDF) from potato pulp were produced by acid reagents, mesothermal temperature amylase and high temperature resistant amylase respectively. The expansibility, water holding capacity and cation exchange capacity of PDF products were determined .The results showed that the expansibility and water holding capacity ascend with the rise of temperature and reach the peak at 100 ℃,while the expansibility and water holding capacity of all kinds PDF samples are better than the oat dietary fibers saled in market. The cation exchange capacity of PDF treated by mesothermal temperature amylase is the weakest in all three kinds of PDF.

Key words: dietary fibers, potato pulp, expansibility, water holding capacity, cation exchange capacity

WANG Zhuo, GU Zheng-Biao, HONG Yan. Physical Properties of Three Kinds of Dietary Fibers from Potato Pulp[J]. FOOD SCIENCE, 2007, 28(8): 236-240.

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Physical Properties of Three Kinds of Dietary Fibers from Potato Pulp

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