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Lebensm.-Wiss. u.-Technol., 33, 72}79 (2000)Hydration Properties of Dietary Fibre and ResistantStarch: a European Collaborative StudyJames A. Robertson*, Francois D. de Monredon, Patrick Dysseler, Fabienne Guillon, Renato Amadoand Jean-Francois ThibaultJ. A. Robertson: Food Biopolymers Section, Institute of Food Research, Norwich Research Park, Colney,Norwich NR4 7UA (U.K.)F. D. de Monredon, F. Guillon, J-F. Thibault: Centre de Recherche Agro-alimentaire de Nantes, INRA,Rue de la GeH raudiere, BP 71627, 44316 Nantes-03 (France)R. Amado: Department of Food Science, Swiss Federal Institute of Technology, ETH-Zentrum, CH-8092,Zurich (Switzerland)P. Dysseler: Department of Food Science, Institut Meurice, CERIA, Avenue Emile Gryzon, B-1070,Brussels (Belgium)(Received May 17, 1999; accepted August 4, 1999)Hydration properties related to the xbre matrix have been dexned and measured in 19 European laboratories using common methodsand the substrates: resistant starches, pea hull, citrus pulp and apple pulp. Swelling and water retention capacity (WRC) were the majorhydration properties studied. The objective was to derive standardized methods with an included estimate of experimental variation orstatistical tolerance. Measurement of swelling and WRC were complemented by measurement of water absorption and porosity. Swelling(&7 mL/g) and WRC (&4 g/g) were relatively low for resistant starches and pea hull. Swelling and WRC of citrus (&11 mL/g:&11 g/g) and ap

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