Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study

摘要: Abstract Hydration properties related to the fibre matrix have been defined and measured in 19 European laboratories using common methods substrates: resistant starches, pea hull, citrus pulp apple pulp. Swelling water retention capacity (WRC) were major hydration studied. The objective was derive standardized with an included estimate of experimental variation or statistical tolerance. Measurement swelling WRC complemented by measurement absorption porosity. (∼7 mL/g) (∼4 g/g) relatively low for starches hull. (∼11 mL/g: ∼11 ∼5g/g) lower than expected, probably reflecting effects processing on structure. Coefficient higher between within laboratory. relationship swelling, WRC, porosity, as well effects, are discussed.