A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties
This study aimed to compare the sorption properties of four dietary fiber preparations made of cereals (wheat and oats), vegetables (carrot), and root plants (potato). The sorption isotherm was determined using the standard static-desiccator method. The initial experimental results were compared...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2021-07-01
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| Series: | International Journal of Technology |
| Subjects: | |
| Online Access: | https://ijtech.eng.ui.ac.id/article/view/4726 |
| _version_ | 1797970368738099200 |
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| author | Aneta Ocieczek Halina Makala Anna Flis |
| author_facet | Aneta Ocieczek Halina Makala Anna Flis |
| author_sort | Aneta Ocieczek |
| collection | DOAJ |
| description | This
study aimed to compare the sorption properties of four dietary fiber
preparations made of cereals (wheat and oats), vegetables (carrot), and root
plants (potato). The sorption isotherm was determined using the standard
static-desiccator method. The initial experimental results were compared
statistically and then subjected to transformation using the Brunauer-Emmett-Teller
model (BET model). A new approach to the research problem involved determining the
high-fiber preparations’ functional properties using sorptive methods. These
properties, owing to the preparations’ various water-binding capabilities,
depended on both their chemical composition and physical structure. Carrot
fiber is characterized by significantly higher sorption properties compared to the
other tested preparations. The study’s experimental results indicate a broad
range of possibilities for modifying food properties using dietary fibers
derived from various raw materials, differing significantly in their susceptibility
to interact with water. |
| first_indexed | 2024-04-11T03:15:43Z |
| format | Article |
| id | doaj.art-206b8bebcf4941518af48b2d67d9d4ad |
| institution | Directory Open Access Journal |
| issn | 2086-9614 2087-2100 |
| language | English |
| last_indexed | 2024-04-11T03:15:43Z |
| publishDate | 2021-07-01 |
| publisher | Universitas Indonesia |
| record_format | Article |
| series | International Journal of Technology |
| spelling | doaj.art-206b8bebcf4941518af48b2d67d9d4ad2023-01-02T10:14:10ZengUniversitas IndonesiaInternational Journal of Technology2086-96142087-21002021-07-0112358259110.14716/ijtech.v12i3.47264726A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional PropertiesAneta Ocieczek0Halina Makala1Anna Flis2Gdynia Maritime University, Faculty of Management and Quality Science, Morska Street, 81-87, 81-225 Gdynia, PolandInstitute of Agricultural and Food Biotechnology, Division of Meat and Fat Technology, Jubilerska Street, 4, 04-190 Warszawa, PolandGdynia Maritime University, Faculty of Management and Quality Science, Morska Street, 81-87, 81-225 Gdynia, PolandThis study aimed to compare the sorption properties of four dietary fiber preparations made of cereals (wheat and oats), vegetables (carrot), and root plants (potato). The sorption isotherm was determined using the standard static-desiccator method. The initial experimental results were compared statistically and then subjected to transformation using the Brunauer-Emmett-Teller model (BET model). A new approach to the research problem involved determining the high-fiber preparations’ functional properties using sorptive methods. These properties, owing to the preparations’ various water-binding capabilities, depended on both their chemical composition and physical structure. Carrot fiber is characterized by significantly higher sorption properties compared to the other tested preparations. The study’s experimental results indicate a broad range of possibilities for modifying food properties using dietary fibers derived from various raw materials, differing significantly in their susceptibility to interact with water.https://ijtech.eng.ui.ac.id/article/view/4726functional propertiesmicronizationquality modeling |
| spellingShingle | Aneta Ocieczek Halina Makala Anna Flis A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties International Journal of Technology functional properties micronization quality modeling |
| title | A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties |
| title_full | A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties |
| title_fullStr | A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties |
| title_full_unstemmed | A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties |
| title_short | A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties |
| title_sort | comparison of the sorption properties of selected high fiber preparations from cereal bran vegetables and root plants in the context of their functional properties |
| topic | functional properties micronization quality modeling |
| url | https://ijtech.eng.ui.ac.id/article/view/4726 |
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