Modification And Application Of Dietary Fiber In Kiwi Residue

In beverage companies, Kiwi residue is abandoned after squeezed juice, which contains large amounts of dietary fiber quality. It not only wastes food resources but also pollutes the environment.This paper focused on the extraction,ultra-micronization and application of kiwi dietary fiber. First,it was researched that the relationship between particulate structure and physical, functional properties of dietary fiber modified by ultra fine powder. Second, it was deternined that the optimal technical formulation of Kiwi dietary fiber added to orange juice and bread. The main results were shown as follows:Superfine grinding of Kiwi residue influence the water holding capacity (WHC),oil holding capacity(OHC), water bonding capacity(WBC), swelling capacity(SC), the adsorption capacity of NO2- of dietary fiber, and the adsorption capacity of heavy metalion and sodium deoxycholate were improved.The result showed that the Kiwi dietary fiber after superfine grinding with the levels of WHC, OHC, WBC and SC at 9.97 g/g,7.06 g/g (rapeseed oil),9.74 g/g,13.6 mL/g.It was improved by87.4%,113.5%,77.4% and 326.3% after processing respectively.The viscosity of kiwi DF was 10.36 MPa·s, and the amplitude was 262.2%. In functional properties of modified Kiwi dietary fiber, the glucose bound ability was improved by 84.6% at glucose concentration of 100 mmol/L. Also, the adsorptive ability of bile-sodium was increasesd by 21.3%.The optimal formulation of orange juice added Kiwi DF was deter-mined by response surface analysis. The product consisted of DF 2.43%, orange juice 28.98% and sugar 7.22%. The optimal ratio of stabilizer was 0.26% CMC-Na,0.21% sodium alginate and 0.16% xanthan gum.Compared with ordinary breads, the baking features of the bread which contained kiwi DF were poorer.In order to eliminate adverse effect, the optimum processing technique were:4% Kiwi DF,100 mesh screen,1.5% ameliorant. The bread was of better quality with the optimum processing technique. Through the fuzzy mathematical modeling analyzes, the bread can be accepted by consumers.