Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread.

ABSTRACT: Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129 °C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high c

SUBMITTER: Huang YL 

PROVIDER: S-EPMC6838254 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature