2024-03-29T08:08:12Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/516522018-09-20T08:00:02Zcom_10261_31891com_10261_2col_10261_31892
Benitez, Vanesa
Mollá, Esperanza
Martín-Cabrejas, María A.
Aguilera, Yolanda
López-Andréu, Francisco J.
Esteban, Rosa M.
2012-06-15T12:48:25Z
2012-06-15T12:48:25Z
2011
Food Chemistry 127(2): 501-507 (2011)
http://hdl.handle.net/10261/51652
10.1016/j.foodchem.2011.01.031
http://dx.doi.org/10.13039/501100006280
Food industries are forced to develop productions without secondary residues. Therefore, there is a considerable emphasis on the recovery, recycling and upgrading of wastes. The possibility has been suggested for the conversion of onion waste into food ingredients, but with a stabilisation treatment being necessary. The objective of this work was to study the effect of sterilisation on fibre fractions, fibre composition and physicochemical properties of onion by-products to evaluate the use of sterilised onion by-products as a source of fibre. Sterilisation produced insoluble dietary fibre decreases and soluble dietary fibre increases, improving the soluble:insoluble ratio. Uronic acids of insoluble dietary fibre were partly solubilised and losses of cellulose and Klason lignin were observed. Physicochemical properties slightly changed with sterilisation. Sterilised by-products showed less oil holding capacity, cation exchange capacity and swelling capacity than control ones, although their physicochemical properties were generally higher than those of cellulose. Therefore, sterilisation would be considered a good method to stabilise onion by-products to use as a potential dietary fibre ingredient.
eng
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Effect of sterilisation on dietary fibre and physicochemical properties of onion by-products
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