Carbohydrate Polymers · 2015 · 67 citations · 12 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryHuman NutritionDietary Fiber AnalysisFiber PropertiesFiber SourcesFood CompositionFood Texture ChemistrySpectroscopic Food AnalysisDietary Fiber CharacterizationDietary Fiber Effects On Macronutrient DigestionDietary Fiber ExtractionFiber Composition AnalysisFiber-lipid InteractionsTotal Dietary Fiber
Using maca (Lepidium meyenii) liquor residue as the raw material, dietary fiber (DF) was prepared by chemical (MCDF) and enzymatic (MEDF) methods, respectively, of which the physicochemical and functional properties were comparatively studied. High contents of DF were found in MCDF (55.63%) and MEDF (81.10%). Both fibers showed good functional properties, including swelling capacity, water holding capacity, oil holding capacity, glucose adsorption capacity and glucose retardation index. MEDF showed better functional properties, which could be attributed to its higher content of DF, more irregular surface and more abundant monosaccharide composition. The results herein suggest that maca DF prepared by enzymatic method from liquor residue is a good functional ingredient in food products.
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