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dc.contributor.authorFuentes Alventosa, José María-
dc.contributor.authorRodríguez-Gutiérrez, Guillermo-
dc.contributor.authorJaramillo Carmona, S.-
dc.contributor.authorEspejo-Calvo, J. A.-
dc.contributor.authorRodríguez-Arcos, Rocío-
dc.contributor.authorFernández-Bolaños Guzmán, Juan-
dc.contributor.authorGuillén Bejarano, Rafael-
dc.contributor.authorJiménez Araujo, Ana-
dc.date.accessioned2012-08-29T08:33:47Z-
dc.date.available2012-08-29T08:33:47Z-
dc.date.issued2009-03-
dc.identifier.citationFood Chemistry 113(2): 665-671 (2009)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/55183-
dc.description.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.es_ES
dc.description.sponsorshipThis research was supported by the Ministerio de Ciencia y Tecnología (Spain), Proyect PETRI PTR1995-0968-OP.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectAsparagus by-productes_ES
dc.subjectDietary fibrees_ES
dc.subjectChemical compositiones_ES
dc.subjectFunctional characteristicses_ES
dc.subjectGlucose dialysis retardation indexes_ES
dc.subjectFibre-enriched foodes_ES
dc.titleEffect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-productses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2008.07.075-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2008.07.075es_ES
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