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.
|Commitee:||Lei, David K. Y., Parish, Mickey|
|School:||University of Maryland, College Park|
|School Location:||United States -- Maryland|
|Source:||MAI 47/03M, Masters Abstracts International|
|Keywords:||Acid modification, Bile acid, Gelling properties, Psyllium, Swelling volumes, Water uptaking rate|
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