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Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces

Authors
  • Rabetafika, Holy Nadia1
  • Bchir, Brahim2
  • Aguedo, Mario1
  • Paquot, Michel1
  • Blecker, Christophe2
  • 1 University of Liège, Gembloux Agro-Bio Tech, Department of Industrial, Biological Chemistry, 2, Passage des Déportés, Gembloux, 5030, Belgium , Gembloux (Belgium)
  • 2 University of Liège, Gembloux Agro-Bio Tech, Department of Food Science and Formulation, 2, Passage des Déportés, Gembloux, 5030, Belgium , Gembloux (Belgium)
Type
Published Article
Journal
Food and Bioprocess Technology
Publisher
Springer US
Publication Date
Feb 26, 2013
Volume
7
Issue
3
Pages
749–760
Identifiers
DOI: 10.1007/s11947-013-1073-0
Source
Springer Nature
Keywords
License
Yellow

Abstract

This study examined the influence of applied technologies namely desugaring, grinding, and bleaching on the compositions (cellulose, hemicelluloses, lignins, and pectins), physicochemical properties (water-holding capacity (WHC), swelling capacity (SWC), oil-holding capacity (OHC)) and the colour of dietary fibre (DF) during the production of fibre concentrates from unusual cooked apple and pear pomaces. Thermogravimetric analysis (TGA) and optical microscopy were also performed to monitor process-induced modification. All the processing conditions affected the compositions and physicochemical properties of DF. The bleaching treatment induced the greatest changes on DF producing yellow cellulose-rich fibre concentrates with improved WHC from 3.2 to 10.0 g/g and improved SWC from 4.0 to 8.8 ml/g. Otherwise, reduction of the particle size influenced hydration properties and colours of DF. WHC and SWC tended to increase with the particle size whereas smaller granulometric size increased the lightness of fibres. Desugaring increased the DF content in both pomaces by 1.2-fold with slight modification of apple insoluble dietary fibre ratio. Fibre concentrates had improved WHC and SWC up to 1.4-fold. All processes had no significant effect (p < 0.05) on OHC of DF except with ultrafine apple fibre concentrates. Results showed that processing had overall positive effects on DF contents and hydration properties of pomaces from cooked fruits. Bleached fibre concentrates from apple pomace had the highest WHC (10.0 g/g) whereas that of pear had the highest fibre content (89.9 %). Fibres from cooked fruit pomaces may therefore be used as textural ingredients or functional foods.

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