Physicochemical Properties of Dietary Fibers from Artocarpus camansi Fruit

International Conference On Food Science and Engineering 2016

Suryanti, V.^1 ; Kusumaningsih, T.^1 ; Rumingtyas, Y.S.^1

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Jl. Ir. Sutami 36A Surakarta, Central Java

57126, Indonesia^1

关键词: Food industries;    Functional ingredient;    Insoluble fibers;    Oil holding capacities;    Physicochemical property;    Water absorption capacity;    Water holding capacity;    Water-soluble fibers;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012012/pdf
DOI  :  10.1088/1757-899X/193/1/012012

来源: IOP

【 摘 要 】

The objective of this work was to investigate the dietary fiber (DF) contents of Artocorpus camansi (breadnut) fruit and examine their physicochemical properties, such as water-holding capacity (WAC), oil-holding capacity (OHC) and water absorption capacity (WAC). This fruit flour contained of both water soluble fibers (SDF), such as pectin (1.95%) and gum (0.4%), and water insoluble fibers (IDF) (89.25%). The IDF content of this fruit was significantly high in respect to other DF sources. The WHC, OHC and WAC of IDF were 4.10, 2.60 and 4.0%, respectively. Moreover, the WHC, OHC and WHC of total dietary fibers (TDF) were 4.2, 4.3 and 4.6%, respectively. The results showed that the DF of fruit flour had good physicochemical properties. The findings suggested that there is a potential application of A. camansi of fruit as functional ingredients in the food industry.