Research on Changes of Dietary Fiber in Bean Dregs during Extrusion Process

DOI

10.2991/wartia-18.2018.79How to use a DOI?

Keywords

Dietary Fiber,Bean Dregs,Extrusion

Abstract

Bean Dregs contain abundant dietary fibers (DF), proteins, fats, vitamins and microelements, among which DF takes more than 50% content thus bean dregs are good raw material for extracting DF. DF is named as the seventh major nutrients since it has many important physiological functions. It can promote intestinal peristalsis to reduce the food dwelling time in gastrointestinal tract and speed up excretion. DF has powerful water absorbing swelling nature which can reduce food intake dose. Moreover, xylons in DF can combine with cholic acid to prevent calculus. Since most DF in bean dregs are insoluble and cannot be absorbed by human body, we planned to conduct extrusion process to convert some insoluble DF to soluble DF by a series of unit processes. Research showed that by adjusting heating temperature, screwing speed, water content in bean dregs, a certain portion of insoluble DF changed to soluble DF. This results greatly increased the availability of DF in bean dregs.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Guang Zhang
AU  - Zhihui Sun
AU  - Yanguo Shi
AU  - Mingshou Lu
PY  - 2018/09
DA  - 2018/09
TI  - Research on Changes of Dietary Fiber in Bean Dregs during Extrusion Process
BT  - Proceedings of the 4th Workshop on Advanced Research and Technology in Industry (WARTIA 2018)
PB  - Atlantis Press
SP  - 430
EP  - 434
SN  - 2352-5401
UR  - https://doi.org/10.2991/wartia-18.2018.79
DO  - 10.2991/wartia-18.2018.79
ID  - Zhang2018/09
ER  -