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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels
Food and Bioprocess Technology, Volume 6, No. 2, Year 2013
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Description
The preparation of fibres from mango and ambarella peels can offer a way to upgrade by-products. Comparatively to lime, ambarella and mango fibres were prepared from their corresponding peels using ethanolic treatment (85% at 70 °C/5 min). The peels were characterised for their dry matter content, pH and apparent viscosity. The soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) contents of the samples were determined. Hydration capacity of these fibres was evaluated. Results showed that the ethanolic treatment of the peels (85% at 70 °C/5 min) had significant (p < 0.05) effects on the contents of neutral sugars and uronic acid (from 105 to even 203 mg/g in case of mango fibre). For ambarella fibres, the proportion of IDF (51%) was highest and that of SDF (34%) was lowest. Mango and lime fibres exhibited similar values of IDF (40-43%) and SDF (50-57%). Mango peel fibres had higher hydration capacities than ambarella and lime fibres. The best dietary fibres content and the high hydration capacities of mango peel fibres favour their exploitation in dietary fibre-rich foods preparation. © 2011 Springer Science+Business Media, LLC.
Authors & Co-Authors
Koubala, Benoît Bargui
Cameroon, Maroua
Université de Maroua
Kansci, Germain
Cameroon, Yaounde
Université de Yaoundé I
Garnier, Catherine D.
France, Nantes
Biopolymères, Interactions Assemblages Bia
Thibault, Jean François J.
France, Nantes
Biopolymères, Interactions Assemblages Bia
Ralet, Marie Christine J.
France, Nantes
Biopolymères, Interactions Assemblages Bia
Statistics
Citations: 22
Authors: 5
Affiliations: 3
Identifiers
Doi:
10.1007/s11947-011-0660-1
e-ISSN:
19355149