Optimization of the Soluble Dietary Fiber Extraction Process and Preparation of Yogurt from Sacha Inchi
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Abstract:
To increase the utilization of sacha inchi, the best extraction process of sacha inchi soluble dietary fiber (SISDF) was determined through single-factor and orthogonal experiments. Furthermore, the physicochemical properties of SISDF and its yogurt were evaluated by measuring indicators such as water-holding capacity, oil-holding capacity, swelling capacity, and solubility. The results showed a 24.13% yield with the following optimal process parameters: 2% acid concentration, 2.5 h reaction time, 80 ℃ temperature, and 1:20 material to liquid ratio. The water-holding capacity, oil-holding capacity, and swelling capacity of SISDF were 1.364 g/g, 8.266 g/g, and 20.076 mL/g, respectively, whereas the solubility ranged from 46.79% to 84.26% at 30 ℃~90 ℃. The water-holding capacity of SISDF full-fat yogurt was 12.44% higher than that of regular full-fat yogurt. The water-holding capacity of SISDF skimmed yogurt was 3.32 times higher than that of regular skimmed yogurt. Compared to regular full-fat yogurt, the consistency, viscosity, and hardness of SISDF full-fat yogurt increased by 73.53%, 3.20%, and 45.84%, respectively. Furthermore, compared to regular skimmed yogurt, the consistency, viscosity, and hardness of SISDF skimmed yogurt increased by 171.43%, 58.59%, and 28.06% respectively. These results provide insights into the utilization of sacha inchi, and are expected to solve the problems of resource wastage and environmental pollution associated with it.
