کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565508 | 1330977 | 2007 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient](/preview/png/4565508.png)
Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.
Journal: LWT - Food Science and Technology - Volume 40, Issue 4, May 2007, Pages 722–729