The effect of extrusion processing on the physiochemical properties of extruded orange pomace

• Published in: Food chemistry Vol. 192; pp. 363 - 369
• Main Authors: Huang, Ya-Ling, Ma, Ya-Sheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2016
• Subjects: cation exchange capacity; Citrus sinensis - chemistry; dietary fiber; Dietary Fiber - analysis; Extrusion; Food Analysis - methods; Food Handling - methods; human health; Humans; juices; Models, Theoretical; Monosaccharides - analysis; Orange pomace; Physicochemical property; pomace; Response surface methodology; Solubility; Soluble dietary fibre; Temperature; uronic acids; Water; water holding capacity; water solubility; Extrusion; Orange pomace; Response surface methodology; Soluble dietary fibre; Physicochemical property

•Optimum extrusion processing of SDF from orange pomace has been studied.•Extrusion process enhanced the yield of SDF in orange pomace.•Extrusion process improved physicochemical properties of orange pomace.•Increase in SDF fraction was due to a redistribution of IDF to SDF. Soluble dietary fibre (S...