TY - JOUR
T1 - Characterisation of peach dietary fibre concentrate as a food ingredient
AU - Grigelmo-Miguel, Nuria
AU - Gorinstein, Shela
AU - Martín-Belloso, Olga
PY - 1999/5
Y1 - 1999/5
N2 - 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. Copyright (C) 1999 Elsevier Science Ltd.
AB - 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. Copyright (C) 1999 Elsevier Science Ltd.
UR - http://www.scopus.com/inward/record.url?scp=0033021037&partnerID=8YFLogxK
U2 - 10.1016/S0308-8146(98)00190-3
DO - 10.1016/S0308-8146(98)00190-3
M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???
AN - SCOPUS:0033021037
SN - 0308-8146
VL - 65
SP - 175
EP - 181
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -