PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER
In Colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by includin...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/46f1d9a6bdc244a7a71e76d648693b48 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:doaj.org-article:46f1d9a6bdc244a7a71e76d648693b48 |
|---|---|
| record_format |
dspace |
| spelling |
oai:doaj.org-article:46f1d9a6bdc244a7a71e76d648693b482021-11-19T04:22:04ZPHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER0121-40042145-2660https://doaj.org/article/46f1d9a6bdc244a7a71e76d648693b482009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/544https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660In Colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by including them in the development of new alimentary products that promote beneficial physiological effects. The present study aims to characterize two commercial extracts of micro- pulverized dietary fiber from wheat (375) and oat (528) and one from apple (659). The proximal composition, the total content of dietary fiber (FD), soluble (FDS), insoluble (FDI), in addition to viscosity (η), particle size, water retention capacity (CRW), swelling capacity (CS), organic molecule adsorption capacity (CAMO), and catatonic interchange capacity (CIC); indicated specific characteristics of the three concentrated fibers in the study. The fiber concentrates present significant differences among the physicalchemical and functional properties. Those with a major content of soluble fiber (375 and 528), showed lower values of CRW (3,8 and 3,9 from H2O/g from dry matter MD) and mayor values from CAMO (11,7 and 10,9 from oil/g from MD); the 375 fiber showed the most CS (7,1 g and H2O/g from MD). Francia E. VALENCIA G.María O. ROMÁN M.Universidad de AntioquiaarticleKeywordsdietary fiberfunctional propertiesbeneficial physiological effectsfermentative capacity.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 2 (2009) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
Keywords dietary fiber functional properties beneficial physiological effects fermentative capacity. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 |
| spellingShingle |
Keywords dietary fiber functional properties beneficial physiological effects fermentative capacity. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Francia E. VALENCIA G. María O. ROMÁN M. PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| description |
In Colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by including them in the development of new alimentary products that promote beneficial physiological effects.
The present study aims to characterize two commercial extracts of micro- pulverized dietary fiber
from wheat (375) and oat (528) and one from apple (659). The proximal composition, the total content
of dietary fiber (FD), soluble (FDS), insoluble (FDI), in addition to viscosity (η), particle size, water
retention capacity (CRW), swelling capacity (CS), organic molecule adsorption capacity (CAMO), and
catatonic interchange capacity (CIC); indicated specific characteristics of the three concentrated fibers
in the study. The fiber concentrates present significant differences among the physicalchemical and
functional properties. Those with a major content of soluble fiber (375 and 528), showed lower values
of CRW (3,8 and 3,9 from H2O/g from dry matter MD) and mayor values from CAMO (11,7 and 10,9
from oil/g from MD); the 375 fiber showed the most CS (7,1 g and H2O/g from MD).
|
| format |
article |
| author |
Francia E. VALENCIA G. María O. ROMÁN M. |
| author_facet |
Francia E. VALENCIA G. María O. ROMÁN M. |
| author_sort |
Francia E. VALENCIA G. |
| title |
PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| title_short |
PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| title_full |
PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| title_fullStr |
PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| title_full_unstemmed |
PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER |
| title_sort |
physicalchemical and functional characterization of three commercial concentrates from dietary fiber |
| publisher |
Universidad de Antioquia |
| publishDate |
2009 |
| url |
https://doaj.org/article/46f1d9a6bdc244a7a71e76d648693b48 |
| work_keys_str_mv |
AT franciaevalenciag physicalchemicalandfunctionalcharacterizationofthreecommercialconcentratesfromdietaryfiber AT mariaoromanm physicalchemicalandfunctionalcharacterizationofthreecommercialconcentratesfromdietaryfiber |
| _version_ |
1718420423856619520 |