Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

[en] Effects of different drying methods (freeze-, oven- and sun-drying) on physico-chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated. DFC had high contents of dietary fibre (71.01–93.46% dry matter), with high proportions of insoluble dietary fibre. Freeze dried DFC had the highest values of swelling, water holding and oil holding capacities. This drying method gave also the lightest DFC colour. Kentichi fibre produced by freeze-drying had the highest viscosity and the lowest bulkier particles. The present work assessed polyphenol content and antioxidant activity of DFC using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The highest polyphenol content was found for freeze dried DFC, contrary to radical scavenging activity which was not affected by drying methods. Results suggest that freeze dried DFC had the highest potential to be used as a functional ingredient in food products.

Disciplines :

Food science

Author, co-author :

Borchani, I.

Besbes, S.

Masmoudi, M.

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

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Attia, H.

Language :

English

Title :

Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Publication date :

2011

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

125

Pages :

1194-1201

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 07 May 2012

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