Beruflich Dokumente
Kultur Dokumente
a,*
Facultad de Ciencias Agrarias, Instituto de Ciencia y Tecnologa de Alimentos, Universidad Austral de Chile, Chile
b
Departamento de Agroindustria y Enologa, Facultad de Ciencias Agronomicas, Universidad de Chile, Chile
Abstract
Research to evaluate some functional properties of bre concentrates from apple and citrus fruit residues, in order to use them as
potential bre sources in the enrichment of foods, was carried out. Fiber concentrates were analysed for their proximate content
(moisture, lipids, protein and ash); caloric value; dietary bre composition and functional properties (water retention capacity
WRC, swelling capacity SW, fat adsorption capacity FAC and texture). All the bre concentrates had a high content of dietary
bre (between 44.2 and 89.2 g/100 g DM), with a high proportion of IDF. Protein and lipid contents ranged between 3.12 and 8.42
and between 0.89 and 4.46 g/100 g DM, respectively. The caloric values of concentrates were low (50.8175 kcal/100 g or 213901 kJ/
100 g). Grapefruits had the highest WRC (2.092.26 g water/g DM) high SW and FAC. Texture was strongly dependent on the
particle size and it was increased by the heat treatment. Every concentrate studied had interesting characteristics, suggesting possible
uses in the development of bre enriched foods.
Keywords: Functional properties; Water retention capacity; Dietary bre; Hydration properties
1. Introduction
Dietary bre consists of a variety of non starch
polysaccharides which include cellulose, hemicellulose,
pectin, b-glucans, gums, and lignin (Gallaher & Schneeman, 2001; Lamghari et al., 2000). Dietary bre is
composed mainly by remnants of edible plant cells;
parenchymatous tissues are known to be the most
important source of vegetable bre (De Vries & Faubion, 1999; Eastwood, 1992). Cell walls of fruits, vegetables, pulses and cereals make up most of the dietary
bre intake (Jimenez et al., 2000).
Dietary bre plays an important role in human health
(Anderson, Smith, & Guftanson, 1994). High dietary
bre diets are associated with the prevention, reduction
and treatment of some diseases, such as diverticular and
coronary heart diseases, (Anderson et al., 1994; Gorin*
Corresponding author.
E-mail address: gnero@uach.cl (F. Figuerola).
F. Figuerola et al.
F. Figuerola et al.
F. Figuerola et al.
Table 1
Dietary bre composition (g/100 g DM) and IDF/SDF ratio of dierent bre sources
Fiber concentrate
IDF
SDF
TDF
IDF/SDF
Ruby G.
Marsh G.
Eureka L.
Fino 49 L.
Valencia O.
Royal Gala A.
Granny Smith A.
Liberty A.
56.0 0.17a
37.8 0.21
50.9 0.20
62.0 0.16
54.0 0.23
63.9 0.16
56.5 0.20
81.6 0.23
4.57 0.35a
6.43 0.45
9.20 0.23
6.25 0.16
10.28 0.30
14.33 0.61
4.14 0.21
8.20 0.15
62.6 0.30a
44.2 0.35
60.1 0.22
68.3 0.16
64.3 0.30
78.2 0.60
60.7 0.23
89.8 0.24
12.7:
5.9:
5.5:
9.9:
5.3:
4.5:
12.9:
9.9:
Table 2
Proximate composition of bre concentrates (g/100 g DM)
Fiber concentrate
Protein
Lipid
Ash
Caloric carbohydrates
Ruby G.
Marsh G.
Eureka L.
Fino 49 L.
Valencia O.
Royal Gala A.
Granny Smith A.
Liberty A.
8.42 0.12a
4.46 0.04
6.79 0.15
7.92 0.08
6.70 0.05
3.12 0.07
3.68 0.08
3.64 0.07
3.24 0.05a
1.04 0.01
1.89 0.02
1.88 0.03
0.89 0.04
1.57 0.08
4.46 0.10
2.44 0.12
3.22 0.01a
3.27 0.05
3.47 0.05
3.91 0.06
2.71 0.09
1.88 0.11
1.24 0.03
0.56 0.10
18.3
45.0
25.9
14.6
17.9
13.3
28.9
1.27
1
1
1
1
1
1
1
1
F. Figuerola et al.
Table 3
Moisture content (%) and caloric value (kcal/100 g DM) of bre
concentrates
Fiber concentrate
Moisture
Caloric value
Ruby P.
Marsh P.
Eureka L.
Fino 49 L.
Valencia O.
Royal Gala A.
Granny Smith A.
Liberty A.
6.43 0.05a
4.34 0.12
2.94 0.10
4.75 0.09
10.5 0.19
2.46 0.08
2.00 0.09
2.50 0.14
153
215
155
121
137
87.5
175
50.8
Table 4
Hydration properties and oil adsorption capacities of bre concentrates
Fiber
concentrate
WRC
(g water/g DM)
SWC
(ml water/g DM)
FAC
(g oil/g DM)
Ruby G.
Marsh G.
Eureka L.
Fino 49 L.
Valencia O.
Royal Gala A.
Granny Smith A.
Liberty A.
2.09 0.28a
2.26 0.21
1.85 0.04
1.74 0.08
1.65 0.20
1.62 0.10
1.78 0.13
1,87 0.10
8.02 0.05a
6.69 0.06
7.32 0.05
9.19 0.06
6.11 0.05
6.59 0.05
6.89 0.06
8.27 0.06
1.52 0.04a
1.20 0.05
1.30 0.03
1.48 0.04
1.81 0.05
0.95 0.05
1.45 0.05
0.60 0.04
F. Figuerola et al.
Table 5
Texture (N) of bre concentrates at two particle size (20 C and after
heating)
Fiber concentrate
Ruby G.
Marsh G.
Eureka L.
Fino 49 L.
Valencia O.
Royal Gala A.
Granny Smith A.
Liberty A.
500 lm
200 lm
20 C
After
heating
20 C
After
heating
44.71
48.64
4.51
6.28
47.85
26.62
23.83
48.19
>49.98
49.91
>49.98
>49.98
>49.98
48.83
>49.98
>49.98
10.89
14.72
2.43
3.05
13.31
0.31
0.64
5.42
12.63
6.88
49.8
49.27
>49.8
4.91
8.77
21.50
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