Performance Study Of Dietary Fiber From Pea Residue And Functional Food Development

Pea residue is one of the most common dietary fiber resources.The functional foods containing dietary fiber from pea residue not only can increase the intake of dietary fiber,but also can prevent high blood pressure,obesity,constipation,intestinal and other diseases.Therefore,the properties of dietary fiber from pea residue were studied to evaluate the impact of dietary fiber particle size range on performance.Meanwhile,prepared a prevention of intestinal diseases having a functional dietary fiber drinks,which the stability of the beverage as an indicator,and optimized the beverage formulations.The main contents and results are as follows:The basic component analysis of fresh peas residue.Fresh peas residue moisture content of up to 73.89 percent,almost did not contain soluble dietary fiber(SDF),insoluble dietary fiber(IDF)mainly,made from lignin,hemicellulose and cellulose.Peas residue also contain little amounts of fat,ash,protein and starch.The influence of various particle size range of dietary fiber on physical and chemical performance was studied.Through ultracentrifugation grinding for the fresh peas residue,the particle size distribution apperared to be normal distribution.Particle uniformity,dispersion and the rough taste increased with decreasing the particle size.While the particle size was in the 150 μm~500 μm,water holding capacity and swelling rised with decreasing of particle size.However,while the particle size was in the 100 μm~150 μm,water holding capacity and swelling decreased with decreasing of particle size.But there were no difference between the minimum value of the water holding capacity and swelling with the ability of crude particle.The oil absorption decreased with decreasing of particle size.The cation exchange capacity,adsorption capacity of NO2-and sodium cholate decreased first with decreasing particle size in 150 μm~500 μm,and increased with decreasing particle size in particle diameter 50 μm~100 μm.The microstructure feature of the dietary fiber from pea residue had been characterized by electron microscopy and infrared spectra.The results showed that the surface was uneven,fiber bundles were seen clearly,and flaky porous structure was showed.With the decreasing of particle size,dietary fiber particles were significantly reduced without changing of the basic form.The decreasing of particle size was favourable to improving dispersibility.Grinding did’t destroy the structure of pea residue dietary fiber.The absorption peaks of different size pea residue dietary fiber,which were mainly ﹣OH stretching vibration,C﹣H stretching vibration,C=O stretching vibration,COO ﹣ stretching vibration and so on,were not significantly changed.With the decreased of particle size,the characteristic peak was intensive,and the performance had been affected.The formula of dietary fiber drink had been optimized.The best functional beverage formula was: dietary fiber 3%(SDF:IDF=2:1),2607 complex stabilizer 0.25%,citric acid 0.05%,total sugar 4%(aspartame:high fructose corn syrup=2:1),homogenized 2 times at 25 MPa,sterilized 15 min at 95℃.Dietary fiber beverage was white,with a unique aroma of peas,sweet and sour,delicate and refreshing,smooth and thick,delicate tissue,uniform,non-hierarchical,small amount of precipitation.The total dietary fiber was 2.7%.Total acid was 0.656 g/L.The pH value was 4.68.The content of soluble solid substance was 4.With decreasing of particle size,stability of dietary fiber prepared by different particle sizes would increase.The stability of dietary fiber beverage produced by particle size less than 150 μm was better than that produced by large particle size...