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Extracting insoluble dietary fiber from Kadam fruit (Neolamarckia cadamba) and its characterization.
- Source :
- Journal of Food Measurement & Characterization; Aug2024, Vol. 18 Issue 8, p6687-6697, 11p
- Publication Year :
- 2024
-
Abstract
- This research study aimed to investigate the extraction of Insoluble Dietary Fiber (IDF) from under-utilized Kadam fruit (Neolamarkia cadamba) using an alkali-extraction method assisted with ultrasound and microwave treatments. The extracted samples were characterized using Fourier Transform Infrared, X-ray Diffraction and Scanning Electron Microscopy techniques. The highest yield of IDF was found in the microwave-assisted treated samples (4.36%), followed by ultrasound-assisted treated samples and untreated samples (3.83%, and 3.52% respectively). The Fourier Transform Infrared peaks confirmed that the extracted samples were IDF. X-ray Diffraction analysis suggested that the extracted samples were amorphous. The functional properties such as water holding capacity (WHC) (10.66 g/g), oil holding capacity (OHC) (1.30 g/g), swelling power (11.72%), solubility index (1.94%) and emulsion activity (31.14%) were found to be highest in the ultrasound-assisted treated samples, followed by microwave-assisted treated samples and untreated samples. Based on our findings, extracted IDF samples obtained from the Kadam fruit hold great potential to be used as a functional food ingredient. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 21934126
- Volume :
- 18
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Journal of Food Measurement & Characterization
- Publication Type :
- Academic Journal
- Accession number :
- 179144772
- Full Text :
- https://doi.org/10.1007/s11694-024-02682-9