Abstract
Dietary Fibre Concentrate (DFC) derived from vegetables side streams obtained during industrial processing can be exploited as a fibre-rich food ingredient. In this study, colloid milling was investigated as an environmentally-friendly physical method to improve the functional properties of asparagus DFC. Functional properties such as swelling capacity, water holding capacity and emulsifying activity of asparagus DFC showed significant improvement after intensive colloid milling. Scanning electron microscopic analysis showed that the microstructure of the freeze-dried samples consisted of an intertwined three-dimensional network containing highly branched micro-fibres. The fibre suspensions showed shear thinning behaviour, which could be explained by the network formation. An additional thermal pre-treatment appeared to further enhance the positive effect of colloid milling on the functional properties of DFC. This study shows that colloid milling is an effective process to functionalize asparagus DFC, which could broaden its application in fibre-rich food products.
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