The in vitro water-holding properties of 17 dietary fibre preparations, mainly food materials, bulk laxatives, and gel-forming polysaccharides, have been measured. Water uptake was measured by a centrifugation technique and also by a new method using sacs of dialysis tubing containing the material, immersed in simulated gut contents. The centrifugation technique could not be applied to gel-form...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed t...

Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functional properties. The protein content and the protein recovery were 56.45 and 75.45 % for alkaline protease treatment, and 65.45 and 46.32 % for papain treatment, respectively. Protease treatment inc...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the g...