College of Food, Heilongjiang Bayi Agricultural University, China
Review Article
Enhancing Corn Wheat Fiber with Ultrasonic-Microwave Synergy
Author(s): Jaunting Wang*
This study investigates the enhancement of insoluble dietary fiber from corn wheat through a synergistic adjustment using ultrasonic-microwave techniques. Insoluble dietary fiber is crucial for its various health benefits, including promoting digestive health and reducing the risk of chronic diseases. However, conventional methods for improving its utilitarian properties are often time-consuming and inefficient. In this research, we propose a novel approach that combines ultrasonic and microwave treatments to modify the structural and physicochemical properties of corn wheat fiber. The synergistic effects of these two techniques are explored to enhance the fiber's solubility, water-holding capacity, and functional properties. Our findings demonstrate significant improvements in the utilitarian properties of the corn wheat fiber, making it a promising ingredient for various food an.. View More»
DOI:
10.35248/2155-6156.10001090
