Analiza tescovinei de gutuie pentru obținerea concentratelor de fibre alimentare solubile
2024
Barbaroș, Maria-Marcela
The valorization of food waste and by-products has become a major research topic to improve the sustainability of the food chain. Food by-products (mainly those of plant origin) are an important source of sugars, organic acids, dietary fiber, phenolic substances, flavonoids, minerals, vitamins, which demonstrates a high potential of applying food by-products in dairy products. Dietary fiber (AF) has demonstrated high physiological as well as technological effects and has become an important ingredient in food industry due to its high applicability in food formulations. In this investigation, it was proposed to follow the impact of different extraction methods on soluble and insoluble dietary fiber concentrates obtained from quince tescovine. Three extraction methods were applied: classical enzymatic; ultrasonic assisted enzymatic and microwave assisted enzymatic. The yield of pectin from the soluble fiber concentrate ranged from 14 to 20%.
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Publisher Technical University of Moldova
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