Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres

Abstract

The present work was aimed at studying the effect of particle size reduction on the physicochemical properties of ashgourd and radish fibre. Both the fibres after extraction of juice were dehydrated and subjected to granulometry to obtain 30, 60 and 100 mesh particles. The yield was more for 60 mesh particles. The image analysis as well as microstructural analysis of particles by scanning electron microscopy showed distinctive properties. The 30 mesh particles of ashgourd and radish fibre contained 66.35% and 53.11% total dietary fibre while the soluble fibre content was 22.76% and 17.75%, respectively. The fibre content decreased by 7-8% with decrease in particle sizes. The values of water holding capacity, water binding capacity, oil binding capacity, swelling power and cation exchange capacity also decreased with the decrease in particle size. However, the particle density values increased with the decrease in particle size. These results underline the influence of the physical structure of the fibre on the physicochemical properties.

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

“…The particle size distribution and the presence and concentration of insoluble fibres have an appreciable effect on the physicochemical properties of dietary fibre (Gupta and Premavalli, 2010;Rosa et al, 2013). The decrease in the particle size was found to significantly improve the bioaccessibility and colonic metabolism of phenolic antioxidants in in vitro digestion studies (Hemery et al, 2010).…”

“…This relationship observed between the particle size and swelling capacity and WHC is not in agreement with some earlier publications. For example, both Wang et al (2012a, b) and Gupta and Premavalli (2010) found that the reduction in the particle size from resulted in increased hydration properties. The contrasting observations in our result and that of the above-mentioned publications indicate that particle size is not the limiting factor that determines the swelling capacity and WHC of IDF.…”

“…For example, Chen et al (2013) reported that the OHC values increased with the decrease in particle size of IDF when subjected to high-pressure micronization process, while Gupta and Premavalli (Gupta and Premavalli, 2010) reported that the OHC value decreased with the decrease in particle size. Wang et al (2009) suggested that variation of OHC with particle size is different when the processing method is different (wet milling, freeze-dried milling, and hot-air dried milling).…”

Development of radish fibre based snack by response surface methodology (RSM)

“…Our preliminary studies revealed radish fibre to exhibit a balanced dietary fibre profile with 15.26% soluble fibre and 33.77% insoluble fibre content. This fibre showed an excellent water binding capacity (15.61 g/g) and swelling capacity (18.71 g/ml) (Gupta and Premavalli 2010). The objective of the present study is to incorporate radish into processed food products as a source of dietary fibre.…”

Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

“…As a rich source of functionally important bioactives and therapeutics such as triterpenes, phenolics, sterols, glycosides and soluble dietary fiber the vegetable has been widely used for therapeutic treatments. (Gupta & Premavalli, 2010;Sivarajan & Balachandran, 1994;Aslokar et al, 1992) Ashgourd is widely cultivated throughout the world and stored in the whole form that it is available all the year round. In India, ashgourd is used in curries or is coated with sugar or syrup and eaten as a sweet and recently Majumdar et al (2009; have reported on the stabilization of ashgourd juice and ashgourd blended juice.…”