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Acid Modification of Psyllium

dc.contributor.advisorYu, Lianglien_US
dc.contributor.authorPei, Xiaoyinen_US
dc.date.accessioned2009-03-24T05:30:10Z
dc.date.available2009-03-24T05:30:10Z
dc.date.issued2008en_US
dc.identifier.urihttp://hdl.handle.net/1903/8963
dc.description.abstractPsyllium, a type of dietary fiber, has been shown to have various health benefits including cholesterol lowering, hypoglycemic, cancer prevention, and laxative effects. However, due to its extremely strong water-holding and gel-forming capacities, incorporation of psyllium into food products on the required amount per serving for health claim is difficult. This study evaluated the effect of acid treatment on water up-taking, swelling, gelling and bile acid binding capacities of psyllium samples. The acid treatments were conducted at different reaction temperatures (25, 37.5, and 50 °C) with different psyllium - solvent ratios (1:2.5, 1:5, 1:7.5, and 1:10 g/mL). The result showed that reaction temperature influenced the effectiveness of acid treatment on physical/chemical properties of psyllium samples significantly, while effects of different psyllium - solvent ratios were not significant. This implicated the acid modification at a high temperature might be a possible method to improve the physical/chemical properties of psyllium for incorporation in food.en_US
dc.format.extent859695 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.titleAcid Modification of Psylliumen_US
dc.typeThesisen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.contributor.departmentFood Scienceen_US
dc.subject.pqcontrolledAgriculture, Food Science and Technologyen_US
dc.subject.pquncontrolledAcid Modificationen_US
dc.subject.pquncontrolledBile Aciden_US
dc.subject.pquncontrolledGelling Propertiesen_US
dc.subject.pquncontrolledPsylliumen_US
dc.subject.pquncontrolledSwelling Volumeen_US
dc.subject.pquncontrolledWater Uptaking Rateen_US


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