Dissertation/Thesis Abstract

Acid modification of psyllium
by Pei, Xiaoyin, M.S., University of Maryland, College Park, 2008, 90; 1460964
Abstract (Summary)

Psyllium, a type of dietary fiber, has been shown to have various health benefits including cholesterol lowering, hypoglycemic, cancer prevention, and laxative effects. However, due to its extremely strong water-holding and gel-forming capacities, incorporation of psyllium into food products on the required amount per serving for health claim is difficult. This study evaluated the effect of acid treatment on water up-taking, swelling, gelling and bile acid binding capacities of psyllium samples. The acid treatments were conducted at different reaction temperatures (25, 37.5, and 50°C) with different psyllium—solvent ratios (1:2.5, 1:5, 1:7.5, and 1:10 g/mL). The result showed that reaction temperature influenced the effectiveness of acid treatment on physical/chemical properties of psyllium samples significantly, while effects of different psyllium—solvent ratios were not significant. This implicated the acid modification at a high temperature might be a possible method to improve the physical/chemical properties of psyllium for incorporation in food.

Indexing (document details)
Advisor: Yu, Liangli
Commitee: Lei, David K. Y., Parish, Mickey
School: University of Maryland, College Park
Department: Food Science
School Location: United States -- Maryland
Source: MAI 47/03M, Masters Abstracts International
Subjects: Agronomy
Keywords: Acid modification, Bile acid, Gelling properties, Psyllium, Swelling volumes, Water uptaking rate
Publication Number: 1460964
ISBN: 978-0-549-95695-2
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