Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre - treatment and microwave drying
A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol [96....
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| Otros Autores: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Español |
| Materias: | |
| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2015nietocalvache.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 022 | |a 0023-6438 | ||
| 024 | |a 10.1016/j.lwt.2015.01.045 | ||
| 040 | |a AR-BaUFA | ||
| 245 | 1 | 0 | |a Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre - treatment and microwave drying |
| 520 | |a A process involving ethanol pre-treatment and subsequent microwave drying was proposed to obtain fractions enriched in dietary fibre from peach bagasse Prunus persica L. The processing conditions thatallow to obtain samples with optimal functional properties involved the use of 4.6mL of ethanol [96. mL/100mL] per gram of tissue in the extraction step performed at 20°C for 15min and a temperature of 55.0°C for drying in a microwave equipment working at a maximum power of 450W. In general, high values were observed for functional properties evaluated, fact that indicates the potential of the fractions for being used for technological as well as for nutritional purposes. Physicochemical and microstructural analysis were carried out for the product obtained with the optimal process conditions, observing that the concentration of cell wall material was 80g/100g dry fraction and the optimum fraction also contained phenolic compounds. | ||
| 650 | |2 Agrovoc |9 26 | ||
| 653 | 0 | |a RESPONSE SURFACE METHODOLOGY | |
| 653 | 0 | |a PRUNUS PERSICA | |
| 653 | 0 | |a PHYSICOCHEMICAL CHARACTERIZATION | |
| 653 | 0 | |a PHYSICO-CHEMICAL CHARACTERIZATION | |
| 653 | 0 | |a MICROWAVE HEATING | |
| 653 | 0 | |a FUNCTIONAL PROPERTIES | |
| 653 | 0 | |a FRUITS | |
| 653 | 0 | |a ETHANOL | |
| 653 | 0 | |a DRYING | |
| 653 | 0 | |a DIETARY FIBRE | |
| 653 | 0 | |a BAGASSE | |
| 700 | 1 | |a Nieto Calvache, Jhon E. |9 67231 | |
| 700 | 1 | |a Fissore, Eliana N. |9 68705 | |
| 700 | 1 | |a Latorre, María E. |9 70388 | |
| 700 | 1 | |9 49057 |a Soria, Marcelo Abel | |
| 700 | 1 | |a Escalada Pla, Marina F. de |9 67233 | |
| 700 | 1 | |a Gerschenson, Lia N. |9 67234 | |
| 773 | |t LWT - Food Science and Technology |g vol. 62, no.2 (2015), p.1169-1176 | ||
| 856 | |u http://ri.agro.uba.ar/files/intranet/articulo/2015nietocalvache.pdf |i En reservorio |q application/pdf |f 2015nietocalvache |x MIGRADOS2018 | ||
| 856 | |u https://www.elsevier.com/ |x MIGRADOS2018 |z LINK AL EDITOR | ||
| 942 | 0 | 0 | |c ARTICULO |
| 942 | 0 | 0 | |c ENLINEA |
| 976 | |a AAG | ||