FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (2): 69-74.doi: 10.7506/spkx1002-6630-201402013

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Extraction of Soluble Dietary Fiber from Foxtail Millet and Analysis of its Physical and Chemical Properties

ZHANG Rong, REN Qing*, LUO Yu   

  1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering,
    Beijing Technology and Business University, Beijing 100048, China
  • Received:2013-05-18 Revised:2013-12-20 Online:2014-01-25 Published:2014-02-19
  • Contact: REN Qing E-mail:renqing@th.btbu.edu.cn

Abstract:

The enzymatic extraction of soluble dietary fiber (SDF) from foxtail millet in a hot water bath was optimized
to obtain maximum SDF yield with respect to solid-to-solvent ratio, temperature, extraction time and solvent pH. By using
a four-variable, three-level central composite design, the optimal extraction conditions were determined to be extraction
at 73 ℃ for 2 h with a solvent-to-solid ratio of 15:1 (mL/g) at pH 10. Under these conditions, the maximum yield of SDF
extracted from foxtail millet was 3.51 mg/g. In addition, the results of physical and chemical analysis indicated that the
SDF extracted from foxtail millet had good water solubility (71.7%) at pH 7 and 25 ℃ as well as increased viscosity,
emulsifying capacity and emulsion stability at higher concentrations, reaching 4.20 cP, 62.54% and 97.53%, respectively,
at 5 g/100 mL. The SDF displayed a delicate taste and a milky color and could be applied in foods such as bakery products,
soup bases, dairy products and drinks as well as cosmetics.

Key words: foxtail millet, soluble dietary fiber, extraction process, physical and chemical properties

CLC Number: