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...

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Autores principales:	Oscar FLÓREZ A., Orfilia ROMÁN M., Olga L. MARTÍNEZ, Lucía GUTIÉRREZ E., Gilma B. MEDINA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	dietary fiber optimization of their composition diets foods. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/74e8b18f79a245509cda1ab8ed8718a8
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spelling	oai:doaj.org-article:74e8b18f79a245509cda1ab8ed8718a82021-11-19T04:22:47ZOPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS0121-40042145-2660https://doaj.org/article/74e8b18f79a245509cda1ab8ed8718a82009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/505https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 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. Oscar FLÓREZ A.Orfilia ROMÁN M.Olga L. MARTÍNEZLucía GUTIÉRREZ E.Gilma B. MEDINAUniversidad de Antioquiaarticledietary fiberoptimization of their compositiondietsfoods.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	dietary fiber optimization of their composition diets foods. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	dietary fiber optimization of their composition diets foods. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Oscar FLÓREZ A. Orfilia ROMÁN M. Olga L. MARTÍNEZ Lucía GUTIÉRREZ E. Gilma B. MEDINA OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
description	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.
format	article
author	Oscar FLÓREZ A. Orfilia ROMÁN M. Olga L. MARTÍNEZ Lucía GUTIÉRREZ E. Gilma B. MEDINA
author_facet	Oscar FLÓREZ A. Orfilia ROMÁN M. Olga L. MARTÍNEZ Lucía GUTIÉRREZ E. Gilma B. MEDINA
author_sort	Oscar FLÓREZ A.
title	OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
title_short	OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
title_full	OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
title_fullStr	OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
title_full_unstemmed	OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS
title_sort	optimization of a solid prepare of dietary fiber from different remainders of fruits
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/74e8b18f79a245509cda1ab8ed8718a8
work_keys_str_mv	AT oscarfloreza optimizationofasolidprepareofdietaryfiberfromdifferentremaindersoffruits AT orfiliaromanm optimizationofasolidprepareofdietaryfiberfromdifferentremaindersoffruits AT olgalmartinez optimizationofasolidprepareofdietaryfiberfromdifferentremaindersoffruits AT luciagutierreze optimizationofasolidprepareofdietaryfiberfromdifferentremaindersoffruits AT gilmabmedina optimizationofasolidprepareofdietaryfiberfromdifferentremaindersoffruits
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OPTIMIZATION OF A SOLID PREPARE OF DIETARY FIBER FROM DIFFERENT REMAINDERS OF FRUITS

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