Effectsof speed and time of wet milling on properties of dietary fiber powder from pomelo's albedo
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Creator Bongkochrat Naowakul, Tri Indrarini Wirjantoro and Aphirak Phianmongkhol
Title Effectsof speed and time of wet milling on properties of dietary fiber powder from pomelo's albedo
Publisher Faculty of Agro-Industry
Publication Year 2556
Journal Title Food and Applied Bioscience
Journal Vol. 1
Journal No. 1
Page no. 34-48
Keyword wet milling, pomelo's albedo, dietary fiber powder, water holding capacity, oil holding capacity
URL Website www.tci-thaijo.org/index.php/fabjournal
Website title www.tci-thaijo.org/index.php/fabjournal/article/view/77348
ISSN 2286-8615
Abstract The aim of this research was to study effects of speed (16,82018,220 and20,220rpm)and time (1, 3 and 5 min)of wet milling on physical and chemical properties of dietary fiber powder prepared from pomelo's albedo. It was found that the milling speed had more effect on the powder properties than the milling time. Increasing of milling speed caused an increasing in L*value, oil holding capacity, water activity and insoluble dietary fiber content but reduced water dietary fiber powder including,L*value of 97.29, yield of 11.40%,water activity of 0.207,moisture content of 7.84% on the wet weigh basis, pH level of 5.10, water holding capacity of 14.50 g water/g dry matter, oil holding capacity of 2.38 g oil/gdry matter, insoluble dietary fiber, holding capacity and soluble dietary fiber content. The prolonged milling time caused an increasing in oil holding capacity, but decreased water holding capacity.Wet milling of pomelo's albedo at highspeed for 1 min resulted in acceptable physicalandchemical properties of soluble dietary fiber and total dietary fiber content of 44.57, 35.45 and 80.02 % on the dry weigh basis, respectively. Thus, wet milling at 20,220rpm for 1 min was an appropriatecondition to be used with other steps in production of dietary fiber powder.
Chiang Mai University

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