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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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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cited_by cdi_FETCH-LOGICAL-c3012-fc924b50a9dc10cda49004fd68fa5e092cd4ededa9d5dc00ebb5243c117a76ab3
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creator Hussain, Shehzad
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description 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 
doi_str_mv 10.1111/ijfs.13632
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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 &lt; 0.05) pulverise the LNPF particles to different micro‐sizes. As particle size decreased, a redistribution of fibre components from insoluble to soluble fractions was observed. Furthermore, micronisation treatments, especially 12 h at 300 r min−1, could significantly (P &lt; 0.05) increase the hydration characteristics, as well as impart lightness in colour to different extents. Our findings suggested that micronisation can improve physicochemical and hydration characteristics of the fibre components, which provide an opportunity to improve the utilisation and application of lotus node dietary fibre. 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source Wiley:Jisc Collections:Wiley Read and Publish Open Access 2024-2025 (reading list); Oxford Journals Open Access Collection
subjects Ball milling
Dietary fiber
Dietary fibre
Hydration
hydration properties
lotus nodes
micronisation
Particulates
Powder
title Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions
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