Effect of Processing Method on Change of Water Soluble Dietary Fiber of Fagopyrum tataricum

  • Kim, Dong-Eun (Division of Biological System Engineering, Kangwon National University) ;
  • Lee, Beom-Goo (Changkang Institute of Paper Science and Technology, Kangwon National University) ;
  • Park, Cheol-Ho (Division of Biotechnology, Kangwon National University) ;
  • Kang, Wie-Soo (Division of Biological System Engineering, Kangwon National University)
  • Published : 2005.12.01

Abstract

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.