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Sunflower Stalk Pith Fibre: Investigation on Oil Holding Capacity, Oil-Fibre Interaction, and Related Application in Food

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Title: Sunflower Stalk Pith Fibre: Investigation on Oil Holding Capacity, Oil-Fibre Interaction, and Related Application in Food
Author: Qi, Mingyue
Department: Department of Food Science
Program: Food Science
Advisor: Goff, H. DouglasCui, Steve W.
Abstract: Water holding capacity (WHC) and oil holding capacity (OHC) of ground sunflower pith fibre (SPF) were studied, as well as its application in food industry. Both WHC and OHC increased with particle size of the SPF, reaching up to over 40 g liquid/ g fibre at particle size of 30 mesh (0.595 mm). However, the oil-SPF mixtures showed oil loss after staying on the filter paper for 24 and 48 h and the oil loss increased along the time with SPF particle size decrease. Both the whole sunflower pith and ground pith powder contain porous microstructures. FT-IR indicated that the two primary components of SPF are cellulose and pectin. From NMR T2 relaxation profiles, all the mixtures of oil and SPF at particle size of 30, 50, 100 and 200 mesh showed stronger oil-SPF interactions with less free oil. The in-vitro oil digestion was not affected with 4% SPF addition. Showing the best OHC, 30 mesh SPF reduced 74% oil loss in peanut butter with 2.2% addition. These findings could explain the reason of SPF’s high OHC and contribute to new applications for SPF, especially as oil stabilizer.
URI: http://hdl.handle.net/10214/11518
Date: 2017-08
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