scholarly journals Optimization of the Technology for Preparing Soluble Dietary Fiber from Extruded Soybean Residue

10.5772/16220 ◽  
2011 ◽  
Author(s):  
Yujie Chi
Keyword(s):  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
Soybean Residue

Effects of soluble dietary fiber from soybean residue fermented by Neurospora crassa on the intestinal flora in rats

2020 ◽  
Vol 11 (9) ◽  
pp. 7433-7445
Author(s):  
Jingwen Yu ◽  
Yuxiang Fu ◽  
Zeyuan Deng ◽  
Yawei Fan ◽  
Hongyan Li
Keyword(s):  
Neurospora Crassa ◽  
Dietary Fiber ◽  
Intestinal Flora ◽  
Soluble Dietary Fiber ◽  
Fermented Soybean ◽  
Soybean Residue

In vitro fermentation and animal-based experiments were used to analyze the fermentation properties of SDF from fermented soybean residue (FSR) and its effects on the composition of intestinal flora of rats.

scholarly journals Study on the Optimization of the Soluble Dietary Fiber Content of Soybean Residue by Steam Explosion Pretreatment

2021 ◽  
pp. 36-39
Author(s):  
TongSop Ri ◽  
SongRok Uh ◽  
ChonBong Song ◽  
HyonDok Pak ◽  
YongChol Ju ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Steam Explosion ◽  
Water Solubility ◽  
Physical Method ◽  
The Body ◽  
Blood Cholesterol ◽  
Soluble Fiber ◽  
Soluble Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Soybean Residue

Because a large amount of soybean residue(SR) what is the byproduct of tofu and soymilk industries is produced annually in the world and is a byproduct with a rich nutritional profile, particularly in proteins, fibers, lipids, and bioactive components, a lot of researchers intensify the study on the SR and the processing and utilization of its have attracted more and more attention due to the increased consumption of SR in recent years. Especially the soluble fiber of SR lowers blood cholesterol and triglyceride levels by binding to cholesterol and helping to pass it out of the body, therefore, the composition proportion of soluble components in dietary fiber is an important factor affecting its physiological function. Steam explosion (SE) is a kind of physical method recently used in food pretreatment. In this study, the insoluble dietary fiber of SR converted to soluble dietary fiber by SE treatment and increased the content of soluble dietary fiber, and optimized the condition of SE treatment processing by response surface methodology(RSM). The results showed that the optimum conditions was: moisture content of 76.3%, steam explosion time of 88S?steam explosion pressure of 1.7MPa; on the conditions?the content of SDF was 36.5%. Through the analysis on the physicochemical properties of SE treated SR in the optimum condition, determined that water solubility of SR increased significantly, while swelling capacity, oil and water holding capacities decreased after SE treatment.

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111031
Author(s):  
Xiaojing Du ◽  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Extraction Methods ◽  
Structure And Properties ◽  
Soluble Dietary Fiber

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

2009 ◽  
Vol 74 (8) ◽  
pp. C628-C636 ◽  
Author(s):  
Min Zhang ◽  
Yi Liang ◽  
Ying Pei ◽  
Weiwei Gao ◽  
Zesheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
Oat Bran

scholarly journals Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

2017 ◽  
Vol 16 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Xinhong Liang ◽  
Junjian Ran ◽  
Junliang Sun ◽  
Tianlin Wang ◽  
Zhonggao Jiao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fiber ◽  
Steam Explosion ◽  
Apple Pomace ◽  
Soluble Dietary Fiber ◽  
Fiber Extraction
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