頁籤選單縮合
題名 | Preparation and Physicochemical Properties of Fiber-Rich Fraction from Pineapple Peels as a Potential Ingredient=以鳯梨皮製備富含潛在性纖維成分及評估其理化性質 |
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作者 | 黃雅玲; 周照仁; 方永建; | 書刊名 | Journal of Food and Drug Analysis |
卷期 | 19:3 2011.09[民100.09] |
頁次 | 頁318-323+379 |
分類號 | 412.37 |
關鍵詞 | 鳯梨皮; 膳食纖維; 富含纖維部分; 組成分; 理化特性; Pineapple peel; Dietary fiber; Fiber-rich fractions; Composition; Physicochemical properties; |
語文 | 英文(English) |
英文摘要 | ABSTRACT Pineapple (Ananas comosus L. Merr.) peels as agricultural wastes represent around 35% of the whole fruit mass. By different preparation methods, the pineapple peel fiber was analyzed and evaluated for its composition and functional properties, which would provide a clue to its physiological function. The pineapple peel contained an appreciable amount of insoluble fiber-rich fraction (FRF) (41.8 - 48.0 g/100 g) including insoluble dietary fiber (IDF), alcohol-insoluble solids (AIS), and water-insoluble solids (WIS), which primarily consisted of cellulose, pectic substances and hemicellulose. These fractions also contained notable proportions of lignin (60.7 - 65.8 g/100 g). Compared with cellulose, these FRFs exhibited the greater water- and oil-holding capacities (7.94 - 12.3 mL/g and 5.84 - 8.64 g/g, respectively), swelling properties (10.6 - 18.4 mL/g), and cation-exchange capacities (102 - 120 mequiv/kg). The results indicate that the physicochemical properties of various fibers are dependent on the preparation method and composition. Every insoluble FRF studied possesses interesting characteristics, suggesting possible uses in the development of functional food ingredients for reduction of calories or dietary fiber enrichment. |
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