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Title

Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products

AuthorsFuentes Alventosa, José María ; Rodríguez-Gutiérrez, Guillermo ; Jaramillo Carmona, S. ; Espejo-Calvo, J. A.; Rodríguez-Arcos, Rocío ; Fernández-Bolaños Guzmán, Juan ; Guillén Bejarano, Rafael ; Jiménez Araujo, Ana
KeywordsAsparagus by-product
Dietary fibre
Chemical composition
Functional characteristics
Glucose dialysis retardation index
Fibre-enriched food
Issue DateMar-2009
PublisherElsevier
CitationFood Chemistry 113(2): 665-671 (2009)
AbstractAsparagus (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.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2008.07.075
URIhttp://hdl.handle.net/10261/55183
DOI10.1016/j.foodchem.2008.07.075
ISSN0308-8146
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