Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

被引：15

作者：

Hinestroza-Cordoba, Leidy Indira ^{[1
,2
]}

Duarte Serna, Stevens ^{[2
]}

Segui, Lucia ^{[2
]}

Barrera, Cristina ^{[2
]}

Betoret, Noelia ^{[2
]}

机构：

[1] Univ Tecnol Choco, Grp Valorac & Aprovechamiento Biodiversidad, AA 292,Calle 22 18B-10, Quibdo Choco 270001, Colombia

[2] Univ Politecn Valencia, Inst Food Engn Dev, Valencia 46022, Spain

来源：

FOODS | 2020年 / 9卷 / 06期

关键词：

fruit by-products; lulo bagasse powder; dehydration; fiber; antioxidant properties; carotenoids; DIETARY FIBER; ANTIOXIDANT CAPACITY; PARTICLE-SIZE; BY-PRODUCTS; PHYSICOCHEMICAL PROPERTIES; PHENOLIC-COMPOUNDS; APPLE POMACE; FRUIT; CAROTENOIDS; HYDRATION;

D O I：

10.3390/foods9060723

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%.

引用

页数：16

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