Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates |
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Authors: | Chema Borchani Souhail Besbes Manel Masmoudi Christophe Blecker Michel Paquot Hamadi Attia |
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Affiliation: | 1. Université de Sfax, Unité Analyses Alimentaires, Ecole nationale d’Ingénieurs de Sfax, Route de Soukra 3038 Sfax, Tunisia;2. Université de Liège, Gembloux Agro-Bio Tech, Unité de Technologie des Industries Agro-alimentaires, Passage des Déportés 2, B-5030 Gembloux, Belgium;3. Université de Liège, Gembloux, Unité de Chimie Analytique, Passage des Déportés 2, 5030 Gembloux, Belgium |
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Abstract: | 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. |
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Keywords: | Date fibre concentrate Drying methods Physico-chemical properties Polyphenols Antioxidant activity |
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