Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber

The ultrasonic technology was used in insoluble dietary fiber (PIDF) of the potato residue. The effect of PIDF and ultrasonic power, time, temperature and solid-liquid ratio was investigated with single and orthogonal test. The optimum conditions of expansibility were solid-liquid ratio of 1∶10, ultrasonic time of 50min, ultrasonic temperature 70℃, ultrasonic power 70W. Under these conditions, the expansibility was 20.50mL/g. The optimum conditions of water-holding capacity were solid-liquid ratio of 1∶15, ultrasonic time of 40min, ultrasonic temperature 80℃, ultrasonic power 70W. Under these conditions, the water-holding capacity was 14.81g/g.