Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers
ANN‐MARIE CADDEN
Journal of Food Science
Abstract
ABSTRACT Reducing the particle size of AACC wheat bran decreased water‐holding capacity, due, in part, to the collapse of its fiber matrix. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect. Physical structure of microcrystalline celluloses and guar gums did not differ between product types. The amount of water held by oat bran and microcrystalline cellulose was increased by reducing particle size. Water binding properties of guar gum were not affected. Physical structure of dietary fiber must be considered if water‐binding properties are to be useful predictors of stool bulking efficiency.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
microcrystalline celluloses and guar gums did not differ physical structure
“Physical structure of microcrystalline celluloses and guar gums did not differ between product types.”
dietary fiber must be considered physical structure
“Physical structure of dietary fiber must be considered if water‐binding properties are to be useful predictors of stool bulking efficiency.”
AACC wheat bran decreased water-holding capacity
“Reducing the particle size of AACC wheat bran decreased water‐holding capacity, due, in part, to the collapse of its fiber matrix.”