RESUMO
The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed significantly higher (P < 0.05) amount of water retention capacity (WRC; 5.39 g/g), water swelling capacity (WSC; 3.16 g/mL), and particle size; while, shown lower value of oil adsorption capacity (OAC; 29 g/g) amongst all. Compared to AEDF, no major differences were observed in network except the matrix in EEDF and SEDF was more porous and honey comb like. DF extracted through AEDF, EEDF and SEDF showed good viscosity and emulsifying activity however, less stability indices. The results from this study suggest that AEDF and EEDF and SEDF had specific effects on the structure-functional properties of DF from defatted walnut flour, which has great potential in food applications.
