期刊
JOURNAL OF FOOD ENGINEERING
卷 110, 期 2, 页码 220-224出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.05.029
关键词
Pomegranate; Bagasses; Co-product; Total dietary fibre; Functional properties
资金
- Caja de Ahorros del Mediterraneo (CAM)
- Caja Murcia
The aim of this work was to determine the chemical, physico-chemical and functional properties of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). The proximate composition analysis showed higher protein, fat and ash content in AB samples (p < 0.05) than WFB. However total dietary fibre, insoluble dietary fibre and soluble dietary fibre content is higher in WFB samples (50.3, 30.4 and 19.9 g/100 g d.w. respectively) than AB samples (45.6, 29.0 and 16.6 g/100 g d.w.). AB showed a pH of 4.40 while WFB showed a pH of 4.5. AB and WFB exhibited a water holding capacity of 4.5 and 4.9 g water/g d.w. respectively while the oil holding capacity was 5.9 g oil/g d.w. for AB sample and 5.9 g oil/g d.w. for WFB. Pomegranate bagasses powder co-products may be considered a potential functional ingredient in food products. (C) 2011 Elsevier Ltd. All rights reserved.
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