Characterisation of peach dietary fibre concentrate as a food ingredient

被引：143

作者：

Grigelmo-Miguel, N

Gorinstein, S

Martín-Belloso, O

机构：

[1] Univ Lleida, UTPV, CeRTA, Dept Food Technol, Lleida 25198, Spain

[2] Hebrew Univ Jerusalem, Sch Pharm, IL-91120 Jerusalem, Israel

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(98)00190-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Insoluble and soluble dietary fibre (DF) fractions of peach DF concentrate, obtained by an enzymatic-chemical method, were analysed for neutral sugars, uronic acids and Klason lignin. Proximate composition, energy value, colour and water- and oil-holding capacities were also determined. Total DF constituted 31-36% dry matter (DM) of the concentrate and insoluble DF was its major fraction (20-24% DM). The high proportion of soluble fraction (11-12% DM) in the peach DF concentrate, in comparison with cereal brans, was noticeable. insoluble and total dietary fibre contents significantly decreased throughout the harvest time of the original fresh fruit. Results suggested that peach DF concentrate may be not only an excellent DF source but an ingredient in the food industry because it showed a high affinity for water (9.12-12.09 g water/g fibre) and low energy (3.723-3.494 kcal/g). However, the use of this material could affect the colour and pH of the final product. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：175 / 181

页数：7

共 36 条

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