Research On The Modification And Application Of Dietary Fiber Of Sweet Potato Residue

Sweet potato residue is the main by-products of sweet potato starchprocessing industry. However, most of it is treated as waste away, only alittle be used for feed.Sweet potato residue has much dietary fiber,it hasa lot of functions such as prevent constipation,colon and rectal cancers,hemorrhoids,coronary heart disease, diabetes,gallstones,cancer, reduceweight and so on. As food raw materials it is worth to develop and use.Sweet potato residue dietary fiber is too rough to eat.This paper took thesweet potato residue as raw materials,its purpose was to use the sweetpotato completely.we used the cellulose enzymatic and extrusiontechnology to mo dified the sweet potato residue; it systemat icallyanalyzed the Sweet potato residue powder mixes the dough-wheat powderquality characteristics and tensile properties from the angle of therheological characteristics;syste matically analyzed the productionsche me of sweet potato residue noodles and cookies from sensory angleand researched the impact of the modification methods.The influence ofthe modification methods,the additiong amount of modifie d sweet potatoresidue and so on to the quality of noodles and cookies had beenresearched.The results showed that the content of water-soluble dietary fiber is20.91%after modi fied by cellulose enzyme while the content ofwater-soluble dietary fiber is19.23%after modified by the extrusiontechnology. After comparing the application effe ct of the two modi fiedsweet potato residue in noodles and cookies,the result showed that thebetter mo dified method was modified by cellulose enzyme.Based onthis,the influence of the characteristics was researched,the result showedthat with the increase of adding amount of modified sweet potatoresidue,the opaque characteristics and the tensile property of the mixedpowder descended,and all this led to the processing performance of themixed dough declined.Through the research about the application of t he modified sweetpotato residue on noodles and biscuits, we got sweet potato residue noodles and biscuits which have a good quality.The best method of making the sweet potato residue noodle:theadditive amount of sweet potato residue which modifie d by celluloseenzyme was11%, s alt0.25%, sodium a lginate0.35%. The best method ofmaking the sweet potato residue bisc uits: the additive amount of sweetpotato residue which modified by cellulose enzyme was30%, sugar30%ammonium bicarbonate0.6%, shortening30%,baking soda0.4%, eggs5%,salt0.6%. Baking conditions was180℃,8min.