Conclusions
There is an increasing interest in maximising the utility of waste streams from processed fruit and vegetable in order to boost economic efficiency and reduce waste. In this study, the yellow soybean hulls, one of many possible waste streams, was processed by mimicking different environments of the human digestive system, such as the acidic environment of the stomach and basic environment of the human small intestine, to purify dietary fibre by digesting/removing starch, protein, fat, and pigments. This study may allow an improved utilisation of this resource, which is currently underexploited.
Because the way of processing this agricultural byproduct determines the physicochemical properties and functionality of fibres, differences among the TDF, IDF, and SDF, as well as the potential applications, are considered in this study. The results indicated that colour of lightness was significantly improved. There was also an approximately 50% increase in TDF in the treatment compared to the control. Significant differences were observed in physicochemical and functional properties between treatment and control, with the treatment exhibiting significantly lower WAI and WSI. The mean particle size in SBH-C and SBH-T were 225.6 ± 1.1, 182.7 ± 0.7 μm, respectively. Additionally, the whole wheat flour with 10% SBH-T showed more liquid-like behaviour, which affected the dough viscoelastic property slightly, suggesting possible use in the development of fibre enriched foods. To the best of our knowledge, this is the first study to develop dietary fibre from yellow soybean hulls. It is also the first rheological evaluation of the application of soybean hull fibres in dough. Fibers from yellow soybean hulls could have great potential in various food applications due to their functional properties. Further investigations are needed to establish the precise functions of fibre components on human health and nutrition.
Conclusions
There is an increasing interest in maximising the utility of waste streams from processed fruit and vegetable in order to boost economic efficiency and reduce waste. In this study, the yellow soybean hulls, one of many possible waste streams, was processed by mimicking different environments of the human digestive system,เช่น สภาพแวดล้อมที่เป็นกรดของกระเพาะอาหาร และลำไส้เล็ก สภาพแวดล้อม พื้นฐานของมนุษย์ เพื่อให้เส้นใยอาหารโดยการย่อย / เอาแป้ง โปรตีน ไขมัน และสี การศึกษานี้อาจช่วยปรับปรุงการใช้ทรัพยากรนี้ ซึ่งอยู่ underexploited .
Because the way of processing this agricultural byproduct determines the physicochemical properties and functionality of fibres, differences among the TDF, IDF, and SDF, as well as the potential applications, are considered in this study. The results indicated that colour of lightness was significantly improved. There was also an approximately 50% increase in TDF in the treatment compared to the control. Significant differences were observed in physicochemical and functional properties between treatment and control, with the treatment exhibiting significantly lower WAI and WSI. The mean particle size in SBH-C and SBH-T were 225.6 ± 1.1, 182.7 ± 0.7 μm, respectively. Additionally,ข้าวสาลีแป้งทั้ง 10 % sbh-t พบเหลวมากขึ้น เช่น พฤติกรรม ซึ่งมีผลต่อคุณสมบัติแป้งได้เล็กน้อย จะได้นำมาใช้ในการพัฒนาของเส้นใยที่อุดมด้วยอาหาร เพื่อที่ดีที่สุดของความรู้ของเรา นี่คือการศึกษาครั้งแรกเพื่อพัฒนาเส้นใยอาหารจากเปลือกถั่วเหลืองสีเหลือง มันยังเป็นครั้งแรกของการประเมินผลการใช้เปลือกถั่วเหลืองเส้นใยในแป้ง Fibers from yellow soybean hulls could have great potential in various food applications due to their functional properties. Further investigations are needed to establish the precise functions of fibre components on human health and nutrition.
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