Effect Of Process On The Physiochemical Properties And Fermentation Of Dietary Fiber

Dietary fiber has some prominent healthy function as seventh nutriment, and more and more nutritionists, epidemiologist and food scientist focus on it. Douzha, celery and apple were used as experimental material in this paper to investigate composition, physiochemical properties and fermentable changes of material during its production emphasis on dietary fiber. The following results were achieved.1. The dietary fiber was extracted with enzymatic method from the experimental materials at different process in this paper. Changes of composition and physiochemical properties of dietary fiber in materials during production. It was found different process has different effect on composition and physiochemical properties of dietary fiber along with process even different intensity of the some process. Especially, the high pressure heat process could effective increase the proportion of water-soluble dietary fiber in total dietary fiber. And the content of water-soluble dietary fiber in the douzha and apple total dietary fiber come to the head 18.8±0.3g/100g and 8.1±0.1g/100g at 30min, and that the content of water-soluble dietary fiber in the celery dietary fiber come to the head 15.6±0.1g/100g at 15min. Water-holding capacity and water-binding capacity of dietary fiber was decreased when materials subjected to different process, and the high pressure heat process was small to water-holding capacity and water-binding capacity of dietary fiber. Comparing with the water-holding capacity and water-binding capacity change, there was not present certain proportion relationship between swelling and water-holding capacity and water-binding capacity of dietary fiber after processing.2. The dietary fiber was subjected to human faeces fermentation in vitro and animal test for fermentation in vivo. It was found that the moisture in the mice excrement was obviously enhanced after feeds dietary fiber and pH was drop. It was obviously enhanced in the alvine propulsion rate of mice after feeds dietary fiber, density and alvine propulsion rate of mice present ratio. The short chain fatty acid had increased in the mice excrement after the different dosage to give the different dietary fiber. At the same time, different dietary fiber could enhance short chain fatty acid forming remarkably in vitro fermentation.