Journal
FOOD CHEMISTRY
Volume 332, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127444
Keywords
Belgian endive; By-products; Hydration properties; Phenolic acids; Sesquiterpene lactones; Dietary fibre; Dietary fibre concentrates; Biorefinery
Funding
- CichOpt project
- European Union [652615]
- VLAIO, the Flemish agency for innovation and entrepreneurship
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By-products of Belgian endive represent an interesting yet underutilised source of dietary fibre (DF). Dietary fibre concentrates (DFC) that are low in sugar and neutral in taste are sought by the food industry to increase DF content and improve texture in food products. The aim was to set up a biorefinery process to produce DFC from forced roots of Belgian endive (DFC-BE) and characterise the resulting product. As a control, non-treated forced roots powder (FRP-BE) was tested. Water extraction significantly (p < 0.05) decreased the content of sugars, phenolic acids (PA) and sesquiterpene lactones (SL) in DFC-BE. In contrast, total dietary fibre concentration (TDF) was higher in DFC-BE (81.82 g/100 g DW) in comparison to FRP-BE (49.04 g/100 g DW). DFC-BE offers an excellent water holding capacity (WHC) of 14.71 g water/g DW and a swelling capacity (SWC) of 23.46 mL water/g DW, suggesting possible use as a functional food ingredient.
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