Reference : Influence of oven-drying temperature on physico-chemical and functional properties of da...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/118428
Influence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates
English
Borchani, C. [> >]
Besbes, S. [> >]
Masmoudi, M. [> >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Deroanne, Claude [> >]
Attia, H. [> >]
20-Feb-2011
Food and Bioprocess Technology
Yes (verified by ORBi)
International
1935-5130
[en] Dietary fibre . Date . Cultivars ; Drying . Proximate composition ; Functional characteristics
[en] Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying
temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible
use as a potential fibre source in the enrichment of food.
DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed
regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (aw), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and
emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics
such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/118428
10.1007/s11947-011-0549-z

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