Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions

Summary Fibre‐rich fractions were obtained from nodes of lotus root and micronised by nine different ball‐milling treatments. The optimum milling conditions were screened out by comparing its effects on physicochemical and hydration properties of micro‐sized particles of lotus node powder fraction (...

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Bibliographic Details
Published in:International journal of food science & technology 2018-03, Vol.53 (3), p.590-598
Main Authors: Hussain, Shehzad, Li, Jie, Jin, Wenjun, Yan, Shoulei, Wang, Qingzhang
Format: Article
Language:English
Subjects:
Ball milling
Dietary fiber
Dietary fibre
Hydration
hydration properties
lotus nodes
micronisation
Particulates
Powder
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Summary:Summary Fibre‐rich fractions were obtained from nodes of lotus root and micronised by nine different ball‐milling treatments. The optimum milling conditions were screened out by comparing its effects on physicochemical and hydration properties of micro‐sized particles of lotus node powder fraction (LNPF). The micronisation by ball‐milling treatments was carried out at different speeds (200–400 r min−1) and time (4–12 h). Ball‐milling treatments could effectively (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13632