Dietary fiber content of pear and kiwi pomaces
1995
Martin-Cabrejas, M.A. | Esteban, R.M. | Lopez-Andreu, F.J. | Waldron, K. W. (Keith W) | Selvendran, R.R.
Pear and kiwi pomaces, edible byproducts from single-pass metallic membrane ultrafiltration of pear and kiwi purees, were studied for composition and utilization as sources of sugar and dietary fiber in food technology. This paper describes the total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber content of pear and kiwi pomaces determined according to the AOAC gravimetric method. In addition, fiber values were determined by measuring the levels of the composite sugars by colorimetric and GLC methods and Klason lignin. On a dry weight basis, the TDF content of pear pomace was 43.9%, while that of kiwi pomace was 25.8%. In both pomaces, the SDF was pectic in origin and contributed approximately 796 dry weight, while IDF measured 36.3% in pear and 18.7% in kiwi. Lignin content, estimated gravimetrically, was 5.2% and 3.2% dry weight for pear and kiwi pomaces, respectively. Protopectins and high methoxyl pectins were the main type of pectic substances for IDF and SDF, respectively, in both pomaces.
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