Influence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates

Borchani, C.; Besbes, S.; Masmoudi, M.; Blecker, Christophe; Deroanne, Claude; Attia, H.

doi:10.1007/s11947-011-0549-z

Request a copy

Article (Scientific journals)

Influence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates

Borchani, C.; Besbes, S.; Masmoudi, M. et al.

2011 • In Food and Bioprocess Technology

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/118428

DOI
10.1007/s11947-011-0549-z

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Influence of Oven-Drying Temperature.pdf

Publisher postprint (1.12 MB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Dietary fibre . Date . Cultivars; Drying . Proximate composition; Functional characteristics

Abstract :

[en] Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible use as a potential fibre source in the enrichment of food. DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (aw), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient.

Disciplines :

Food science

Author, co-author :

Borchani, C.

Besbes, S.

Masmoudi, M.

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation

Deroanne, Claude

Attia, H.

Language :

English

Title :

Influence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates

Publication date :

20 February 2011

Journal title :

Food and Bioprocess Technology

ISSN :

1935-5130

eISSN :

1935-5149

Publisher :

Springer, New York, United States - New York

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 30 April 2012

Statistics

Number of views

81 (4 by ULiège)

Number of downloads

189 (1 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

Bibliography

Abdul-Hamid, A., & Luan, Y. S. (2000). Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry, 68, 15-19.
AFNOR (1986) Norme AFNOR NF V 03-713-Céréales et produits céréaliers: Détermination de la teneur en matières grasses totales. AFNOR (Ed.), Paris, 39. p 155.
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2005). Compositional and sensory characteristics of three native sun-dried varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53, 7586-7591.
Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104, 943-947.
Alfredo, V.-O., Gabriel, R.-R., Luis, C.-G., & David, B.-A. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT Food Science and Technology, 42, 168-173.
Al-Shahib, W., & Marshall, R. J. (2002). Dietary fibre content of dates from 13 varieties of date palm Phoenix dactylifera L. International Journal of Food Science & Technology, 37, 719-721.
AOAC (1990). Official methods of analysis. Association of Official Analytical Chemist, Washington.
AOAC (1997). Official methods of analysis, 16th edn. Association of Official Analytical Chemist, Washington.
Bchir, B., Besbes, S., Karoui, R., Paquot, M., Attia, H., & Blecker, C. (2010). Osmotic dehydration kinetics of pomegranate seeds using date juice as an immersion solution base. Food and Bioprocess Technology, doi: 10. 1007/s11947-010-0442-1.
Beauchat, C. (1981). Microbial stability as affected by water activity. Cereal Food World, 26, 345-349.
Besbes, S., Drira, L., Blecker, C., Deroanne, C., & Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): compositional, functional and sensory characteristics of date jam. Food Chemistry, 112, 406-411.
Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordoñez, Y., & Fuertes-Blanco, S. (2004). Physicochemical characterization of lima bean (phaseolus lunatus) and jack bean (Canavalia ensiformis) fibrous residues. Food Chemistry, 84, 287-295.
Borchani, C., Besbes, S., Blecker, C., Masmoudi, M., Baati, R., & Attia, H. (2010). Chemical properties of 11 date cultivars and their corresponding fiber extracts. African Journal of Biotechnology, 9, 4096-4105.
Camire, M. E., & Dougherty, M. P. (2003). Raisin dietary fibre composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry, 51, 834-837.
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Deroanne, C., & Attia, H. (2008). Date flesh: chemical composition and characteristics of the dietary fibre. Food Chemistry, 111, 676-682.
FDA (1993). Department of Health and Human Services. Health claims: fruits and vegetables and cancer (Revised as of 1 April 2005). In: FDA, Code of Federal Regulations (vol. 2, Title 21. Chapter I. Subchapter B. Part 101. Subpart E. section 101. 78). Rockville, MD: GPO.
Femenia, A. (2007). High-value co-products from plants: cosmetics and pharmaceuticals. In K. W. Waldron (Ed.), Waste management and co-product recovery in food processing. Cambridge: Woodhead Publishing Limited.
Femenia, A., Lefebvre, C., Thebaudin, Y., Robertson, J., & Bourgeois, C. (1997). Physical and sensory properties of model foods supplemented with cauliflower fiber. Journal of Food Science, 62, 635-639.
Femenia, A., Sastre-Serrano, G., Simal, S., Garau, M. C., Eim, V. S., & Rosselló, C. (2009). Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening. LWT Food Science and Technology, 42, 106-112.
Fernandes, F. A. N., Rodrigues, S., Law, C. L., & Mujumdar, A. S. (2010). Drying of exotic tropical fruits: a comprehensive review. Food and Bioprocess Technology, doi: 10. 1007/s11947-010-0323-7.
Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I., & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91, 395-401.
Fuentes-Alventosa, J. M., Rodríguez-Gutiérrez, G., Jaramillo-Carmona, S., Espejo-Calvo, J. A., Rodríguez-Arcos, R., Fernández-Bolaños, J., et al. (2009). Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products. Food Chemistry, 113, 665-671.
Gallaher, D., & Schneeman, B. O. (2001). Dietary Fiber. In B. Bowman & R. Russel (Eds.), Present Knowledge in Nutrition (8th ed., p. 805). Washington: ILSI.
Garau, M. C., Simal, S., Roselló, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104, 1014-1024.
Grigelmo-Miguel, N., & Martín-Belloso, O. (1999). Characterisation of dietary fiber from orange juice extraction. Food Research International, 31, 355-361.
Grigelmo-Miguel, N., Gorinstein, S., & Martín-Belloso, O. (1999). Characterisation of peach dietary fibre concentrate as a food ingredient. Food Chemistry, 65, 175-181.
Guillon, F., & Champ, M. (2000). Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33, 233-245.
Hathorn, C. S., Biswas, M. A., Gichuhi, P. N., & Bovell-Benjamin, A. C. (2008). Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. LWT-Food Science and Technology, 41, 803-815.
Jiménez-Escrig, A., Rincón, M., Pulido, R., & Saura-Calixto, F. (2001). Guava Fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49, 5489-5493.
Larrauri, J. A. (1999). New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology, 10, 3-8.
Larrauri, J. A., Borroto, B., Perdomo, U., & Tabarés, Y. (1995). Elaboración de una bebida en polvo a base de fibradietética: Fibralax (pp. 23-25). Alimentaria: Marzo.
Lebesi, D. M., & Tzia, C. (2009). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, doi: 10. 1007/s11947-009-0181-3.
Lecumberri, E., Mateos, R., Izquierdo-Pulido, M., Rupérez, P., Goya, L., & Bravo, L. (2007). Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry, 104, 948-954.
Lin, M. J. Y., Humbert, E. S., & Sousulki, F. W. (1974). Certain functional properties of sunflower meal product. Journal of Food Science, 39, 368-370.
Llobera, A., & Cañellas, J. (2007). Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chemistry, 101, 659-666.
López, G., Ros, G., Rincón, F., Periago, M. J., Martínez, M. C., & Ortuňo, J. (1996). Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. Journal of Agricultural and Food Chemistry, 44, 2773-2778.
Lou, Z., Wang, H., Wang, D., & Zhang, Y. (2009). Preparation of inulin and phenols-rich dietary fibre powder from burdock root. Carbohydrate Polymers, 78, 666-671.
MacConnell, A. A., Eastwood, A., & Mitchell, W. D. (1974). Physical characterization of vegetable foodstuffs that could influence bowel function. Journal of the Science of Food and Agriculture, 25, 1457-64.
Marlett, J. A., Hosig, K. B., Vollendorf, A. W., Shinnick, F. L., Haack, V. S., & Story, J. A. (1994). Mechanism of serum cholesterol reduction by oat bran. Hepatology, 20, 1450-1457.
Prosky, L., Asp, N. G., Schweizer, T. F., Devries, J. W., & Furda, I. (1988). Determination of insoluble, soluble and total dietary fibre in foods and food products: interlaboratory study. Journal - Association of Official Analytical Chemists, 71, 1017-1023.
Raghavendra, S. N., Ramachandra Swamy, S. R., & Rastogi, N. K. (2006). Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber. Journal of Food Engineering, 72, 281-286.
Robertson, J. A., De Monredon, F. D., Dysseler, P., Guillon, F., Amadò, R., & Thibault, J. F. (2000). Hydratation properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel-Wis-senschaft und Technologie, 33, 72-79.
Rodríquez-Ambriz, S. L., Islas-Hernández, J. J., Agama-Acevedo, E., Tovar, J., & Bello-Pérez, L. A. (2008). Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107, 1515-1521.
Sangronis, E., & Rebolledo, M. A. (1993). Fibra dietética soluble, insoluble y total en cereales, productos derivados de su procesamiento y en productos comerciales a base de cereales. Archivos Latinoamericanos de Nutrición, 43, 258-263.
Schneeman, B. O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41, 81-82.
Spiller, G. A. (1986). Suggestion for a basis on which to determine a desirable intake of dietary fibre. In G. A. Spiller (Ed.), CRC Handbook of Dietary Fibre in HumanNutrition (pp. 281-283). Florida: CRC Press.
Spiller, G. A. (2000). CRC Hand book of: Dietary fiber in human nutrition (pp. 9-10). New York: CRC Press.
Ubando-Rivera, J., Navarro-Ocaña, A., & Valdivia-López, M. A. (2005). Mexican lime peel: comparative study on contents of dietary fibre and associated antioxidant activity. Food Chemistry, 89, 57-61.
Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., & Bello-Pérez, L. A. (2007). Fiber concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Science and Technology, 40, 722-729.
Vinson, J. A. (1999). The functional food properties of figs. Cereal Food World, 44, 82-87.
Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel protein; alfafa leaf protein. Journal of Food Science, 41, 286-290.
Yasumatsu, K., Sawada, K., Moritaka, S., Nfisaki, M., Toda, J., Wada, T., et al. (1972). Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry, 36, 719-737.
Zambrano, M. L., Mélendez, R., & Gallardo, Y. (2001). Propiedades Functionales y Metodología Para su Evaluación en Fibra Dietética (pp 195-209). In: Lajolo, F. (Ed.), Fibra Dietética en Iberoamérica. Tecnologia y Salud. Obtención, Caracterización, Efecto Fisilógico y Aplicación en Alimentos. p 469.