Journal of Food Processing & Technology

Bio-based fiber gums from agricultural biomass and their applications in food and beverages

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

Madhav P Yadav

Eastern Regional Research Center-USDA, USA

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Bio-based fiber gums (BFGs) are arabinoxylans (Hemicellulose B), isolated from various low value agricultural residues (corn stover, wheat straw, etc.), agricultural processing by-products (corn fiber, wheat bran, rice fiber, sorghum bran, sugar cane bagasse, etc.) and energy crops (switch grass and giant miscanthus) by alkaline treatment. The BFGs, isolated from different agricultural materials are purified and characterized by proximate analysis, carbohydrate compositional analysis and HPSEC to obtain molecular characterization including molecular weights, radius of gyration and other molecular characteristics. Functional assays were conducted to test them for their ability to act as emulsifiers, antioxidants, soluble dietary fibers and other industrial functional ingredients. They appear to have useful properties as emulsifiers, antioxidants, dietary fibers and other food and industrial ingredients. Like corn fiber gum (CFG), these polysaccharides are unique in making low viscosity solutions, even at high concentrations, and have been proposed as good stabilizers for oil-in-water emulsions. Understanding the functional properties of BFGs isolated from several agricultural sources will be beneficial from their commercialization point of view for their use in food and non-food industries.

Biography :

Email: madhav.yadav@yahoo.co.uk