Physicochemical Properties of Different Particle Sized Carrot Dietary Fiber and Its Influence on Starch Pasting Properties

Abstract:

The present study was conducted to research physicochemical properties of different particle sized carrot dietary fiber and its influence on starch pasting properties. We prepared six granulometric fractions having average particle size 332.5（G1），142.3（G2），65.64（G3），26.36（G4），9.51（G5） and 2.04 μm（G6） using Planetary Ball Mill. Thermogravimetric，rheological properties，pore diameter distribution and phase stability of the six fractions were studied and we used the RVA to study their influence on starch pasting properties. Results revealed that micronization of samples resulted in improvement of specific surface area，pore volume and stability while reduction of viscosity. In addition，dietary fiber had effect on starch gelatinization，and the setback values declined with the amount of dietary fiber increasing，meanwhile，the peak viscosity decreased with particle size reduction.