Impact of different factors on the yield and properties of fractions enriched in dietary fiber

PAULA SETTE; JHON EDINSON NIETO CALVACHE; MARCELO SORIA; MARINA DE ESCALADA PLA; LIA NOEMI GERSCHENSON

OPEN AGRICULTURE

deGruyter

Lugar: Berlin; Año: 2016 vol. 1 p. 45 - 54

The industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam pro- duction. The transformation of leftover to dietary fiber (DF) concentrates represents a strategy that can be incor- porated in productive processes tending to optimize raw material use. In the present research, DF was obtained from peach (Prunus persica L.) using an ethanol treatment followed by dehydration. The influence of four factors: time and temperature of ethanol treatment prior to drying step, ratio of ethanol to sample and drying temperature using microwave or convective drying on different prop- erties (yield, hydration properties, oil holding capacity and apparent density) of the concentrate obtained, were studied through a two level orthogonal design. Yield ranged between 4.38-7.27 g/100g for all the conditions explored. Time and temperature of the ethanol extraction affected properties when a subsequent convective drying was employed. The effect of the ethanol/sample ratio and of the temperature of drying on oil holding capacity and hydration properties was mainly detected on samples dried by microwave technique. The results obtained provide insight into the effect of processing of plant residues on the properties of DF concentrates obtained and on their on their potential performance as ingredients or addi- tives for the food industry. It could be concluded that the drying technique is a key factor in relation to the proper- ties of dietary fiber enriched fractions isolated from peach. Microwave drying allowed to produce fractions with func- tional properties that can be modulated through the use of different relations of ethanol to sample ratio and drying temperatures.