期刊
FOOD CHEMISTRY
卷 113, 期 2, 页码 665-671出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.07.075
关键词
Asparagus by-product; Dietary fibre; Chemical composition; Functional characteristics; Glucose dialysis retardation index; Fibre-enriched food
资金
- Ministerio de Ciencia y Tecnologia (Spain) [PETRI PTR1995-0968-OP]
- IFAPA (Instituto de Investigacion y Formacion Agraria y Pesquera), junta de Andalucia (Spain) [FPI]
Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the processed vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62-77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11-20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5-8 ml oil/g powder and 25-45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据