کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186471 963440 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 125, Issue 4, 15 April 2011, Pages 1194–1201
نویسندگان
, , , , , ,