บทคัดย่องานวิจัย

การสกัดและใช้ประโยชน์ใยอาหารจากกากเนื้อส้มโอเพื่อเพิ่มมูลค่าผลิตภัณฑ์เส้นก๋วยเตี๋ยว

บทคัดย่อ

The objectives of this research were to study the optimum conditions for the extraction of dietary fiber from pomelo pulp and the properties of dietary fiber to be utilized in rice noodle products. The results showed that the process to increase the amount of dietary fiber by elimination other substances such as fats and proteins. Therefore, the optimum condition for reducing protein in pomelo pulp was 0.01N sodium hydroxide at 37OC for 10 minutes. It was reduced protein content by 49.71%. And the optimum condition for reducing fat content in pomelo pulp to be use 40% ethanol soaking pomelo pulp for 30 minutes, It was reduce the fat content by 51.16%. When analyzing the chemical properties of dietary fiber, it was found that the amount of protein was 3.37%, fat 0.87%, total dietary fiber content 92.07% (91.93% insoluble dietary fiber content and 0.11% soluble dietary fiber) naringin was 0.19mg/100g. Naringennin 0.90 mg, liimonin was not found and total polyphenol compounds 1.20 mg gallic acid/g dry basis. For the functional properties, it was found that it was able to water holding capacity (WHC) 10.41g of water per dry weight and oil holding capacity OHC of 3.38 grams of oil per gram of dry weight. When dietary fiber was reduced in 4 different sizes including 40, 60, 80 and 100 mesh, it was found that the particle size of 100 mesh increased the surface area, particle arrangement, and pore content. Using Scanning Electron Microscopy (SEM) and the result of the previous qualification of WHO and OHC increased. After that, the dietary fiber from pomelo pulp was substituted for rice flour in noodle products at different levels including 10% and 12.5%, and each level has 2 different dietary fiber sizes, 80 mesh and 100 mesh. Sensory testing, showed that rice noodles with 10% of the rice flour replaced with pomelo pulp dietary fiber powder of particle sizes of 100 mesh had the highest sensory score among attributes was used to measure intensity of whiteness (7.83), smoothness (7.77), springiness (7.13), mouthfeel (6.57), taste (7.10) and overall acceptability (7.03). From the chemical composition analysis showed that 8.94% the moisture content, 4.59% protein, 64% fat, 9.64% total dietary fiber content (8.71% insoluble dietary fiber content and 0.73% soluble dietary fiber) ash 0.54%, also found polyphenol compounds. Total 0.39 mg Gallic acid/g Dry basis and independent transfer properties (DPPH Scavenging (µM) (advantage with Trolox) 27.46 µM Trolox/g dry basis.