Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince

Dietary fiber is a common and important ingredient in food product development. Its presence in food is desirable not only due to nutritional benefits but also for their functional and technological properties. In the present work, the rheology of four fiber fractions was evaluated. Two of them were...

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Autores principales:	Pla, M.E., Valeria, E., Carmen, R., Noemí, G.L., Antoni, F.
Formato:	CHAP
Materias:	Carbohydrate Dietary fiber Dynamic rheometry Mineral composition Peach Quince
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p93_Pla
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_97816346_v_n_p93_Pla2023-10-03T16:44:37Z Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince Pla, M.E. Valeria, E. Carmen, R. Noemí, G.L. Antoni, F. Carbohydrate Dietary fiber Dynamic rheometry Mineral composition Peach Quince Dietary fiber is a common and important ingredient in food product development. Its presence in food is desirable not only due to nutritional benefits but also for their functional and technological properties. In the present work, the rheology of four fiber fractions was evaluated. Two of them were obtained from quince waste which was submitted to different isolation processes: one with an ethanol treatment prior to drying and the other with distilled water washing previous to drying. The other fiber fractions were prepared from fresh peach pulp or peel. Suspensions of the fractions in deionized water were studied through dynamic tests. Weak gels of similar mechanical spectra were obtained when 2% w/w of peach fiber or 10% w/w of quince fiber suspensions were prepared in aqueous medium. Carbohydrate characteristics, particle size distribution and polidispersity influenced the rheological behavior. Mineral content was found to contribute to fiber nutritional value. Special attention should be paid to the process/applied for the obtention of dietary fiber concentrates in order to assure their adequate functionality. © 2015 by Nova Science Publishers, Inc. All rights reserved. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p93_Pla
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Carbohydrate Dietary fiber Dynamic rheometry Mineral composition Peach Quince
spellingShingle	Carbohydrate Dietary fiber Dynamic rheometry Mineral composition Peach Quince Pla, M.E. Valeria, E. Carmen, R. Noemí, G.L. Antoni, F. Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
topic_facet	Carbohydrate Dietary fiber Dynamic rheometry Mineral composition Peach Quince
description	Dietary fiber is a common and important ingredient in food product development. Its presence in food is desirable not only due to nutritional benefits but also for their functional and technological properties. In the present work, the rheology of four fiber fractions was evaluated. Two of them were obtained from quince waste which was submitted to different isolation processes: one with an ethanol treatment prior to drying and the other with distilled water washing previous to drying. The other fiber fractions were prepared from fresh peach pulp or peel. Suspensions of the fractions in deionized water were studied through dynamic tests. Weak gels of similar mechanical spectra were obtained when 2% w/w of peach fiber or 10% w/w of quince fiber suspensions were prepared in aqueous medium. Carbohydrate characteristics, particle size distribution and polidispersity influenced the rheological behavior. Mineral content was found to contribute to fiber nutritional value. Special attention should be paid to the process/applied for the obtention of dietary fiber concentrates in order to assure their adequate functionality. © 2015 by Nova Science Publishers, Inc. All rights reserved.
format	CHAP
author	Pla, M.E. Valeria, E. Carmen, R. Noemí, G.L. Antoni, F.
author_facet	Pla, M.E. Valeria, E. Carmen, R. Noemí, G.L. Antoni, F.
author_sort	Pla, M.E.
title	Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
title_short	Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
title_full	Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
title_fullStr	Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
title_full_unstemmed	Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
title_sort	physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince
url	http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p93_Pla
work_keys_str_mv	AT plame physicochemicalpropertiesandrheologicalbehaviorofdietaryfiberconcentratesobtainedfrompeachandquince AT valeriae physicochemicalpropertiesandrheologicalbehaviorofdietaryfiberconcentratesobtainedfrompeachandquince AT carmenr physicochemicalpropertiesandrheologicalbehaviorofdietaryfiberconcentratesobtainedfrompeachandquince AT noemigl physicochemicalpropertiesandrheologicalbehaviorofdietaryfiberconcentratesobtainedfrompeachandquince AT antonif physicochemicalpropertiesandrheologicalbehaviorofdietaryfiberconcentratesobtainedfrompeachandquince
_version_	1782030905105186816

Physicochemical properties and rheological behavior of dietary fiber concentrates obtained from peach and quince

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