OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
In this work a procedure to optimize the physicochemical and nutritional characteristics of several dietary fiber sources, which are processed as tablets, is presented. Optimization means the use of a series of mathematical techniques for reducing the number of variables to one or to a minimum nu...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/74e8b18f79a245509cda1ab8ed8718a8 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | In this work a procedure to optimize the physicochemical and nutritional characteristics of several dietary fiber sources, which are processed as tablets, is presented. Optimization means the use of a series of mathematical techniques for reducing the number of variables to one or to a minimum number of them in such way that the most suitable answer among several possible ones be obtained. In this study a method is used that involves a linear summation of percentages and makes an analysis of the main components (AMC) or fiber sources. The method evaluates how many of the initial fiber sources are needed in order to preserve the optimum nutritional benefit that is expected from the fiber tablet elaborated by adjusting the quantities of different fiber sources. With this method it is shown that by using only maracuyá fruit remainders it is possible to obtain a tablet optimized as far as its functional characteristics and the use of resources, compared with the obtained one from mixtures of other 5 dietary fibers.
|
|---|