Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

被引：60

作者：

Borchani, Chema ^{[1
]}

Besbes, Souhail ^{[1
]}

Masmoudi, Mane ^{[1
]}

Blecker, Christophe ^{[2
]}

Paquot, Michel ^{[3
]}

Attia, Hamadi ^{[1
]}

机构：

[1] Univ Sfax, Ecole Natl Ingn Sfax, Unite Anal Alimentaires, Sfax 3038, Tunisia

[2] Univ Liege, Gembloux Agro Bio Tech, Unite Technol Ind Agro Alimentaires, B-5030 Gembloux, Belgium

[3] Univ Liege, Gembloux Unite Chim Analyt, B-5030 Gembloux, Belgium

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 04期

关键词：

Date fibre concentrate; Drying methods; Physico-chemical properties; Polyphenols; Antioxidant activity; DIETARY FIBER; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; FIBROUS FEEDS; AIR; DETERGENTS; FOODS;

D O I：

10.1016/j.foodchem.2010.10.030

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Effects of different drying methods (freeze- oven- and sun-drying) on physico chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated DFC had high contents of dietary fibre (71 01-93 46% dry matter) with high proportions of insoluble dietary fibre Freeze dried DFC had the highest values of swelling water holding and oil holding capacities This drying method gave also the lightest DFC colour Kentichi fibre produced by freeze-drying had the highest viscosity and the lowest bulkier particles The present work assessed polyphenol content and antioxidant activity of DFC using 1 1-diphenyl-2-picrylhydrazyl (DPPH) method The highest polyphenol content was found for freeze dried DFC contrary to radical scavenging activity which was not affected by drying methods Results suggest that freeze dried DFC had the highest potential to be used as a functional ingredient in food products (C) 2010 Elsevier Ltd All rights reserved

引用

页码：1194 / 1201

页数：8

共 30 条

[1]

AOAC, 1992, AOAC official method 992.15, crude protein in meat and meat products Combustion method

[2]

Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam [J].

Besbes, Souhail ;

Drira, Lobna ;

Blecker, Christophe ;

Deroanne, Claude ;

Attia, Hamadi .

FOOD CHEMISTRY, 2009, 112 (02) :406-411

[3]

BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25

[4]

CLOTET R, 1994, IND ALIMENTAIRES AGR, V111, P667

[5]

Date flesh: Chemical composition and characteristics of the dietary fibre [J].

Elleuch, Mohamed ;

Besbes, Souhail ;

Roiseux, Olivier ;

Blecker, Christophe ;

Deroanne, Claude ;

Drira, Nour-Eddine ;

Attia, Hamadi .

FOOD CHEMISTRY, 2008, 111 (03) :676-682

[6]

Physical and sensory properties of model foods supplemented with cauliflower fiber [J].

Femenia, A ;

Lefebvre, AC ;

Thebaudin, JY ;

Robertson, JA ;

Bourgeois, CM .

JOURNAL OF FOOD SCIENCE, 1997, 62 (04) :635-639

[7]

Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment [J].

Figuerola, F ;

Hurtado, ML ;

Estévez, AM ;

Chiffelle, I ;

Asenjo, F .

FOOD CHEMISTRY, 2005, 91 (03) :395-401

[8]

FROST J, 1984, FOOD TECHNOL-CHICAGO, V38, P118

[9]

Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products [J].

Garau, M. Carme ;

Simal, Susana ;

Rossello, Carmen ;

Femenia, Antoni .

FOOD CHEMISTRY, 2007, 104 (03) :1014-1024

[10]

Structural and physical properties of dietary fibres, and consequences of processing on human physiology [J].

Guillon, F ;

Champ, M .

FOOD RESEARCH INTERNATIONAL, 2000, 33 (3-4) :233-245

← 1 2 3 →