Skip to main content

Advertisement

SpringerLink
Log in

Influence of Oven-Drying Temperature on Physicochemical and Functional Properties of Date Fibre Concentrates

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible use as a potential fibre source in the enrichment of food. DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (a w), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Abdul-Hamid, A., & Luan, Y. S. (2000). Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry, 68, 15–19.

    Article  CAS  Google Scholar 

  • AFNOR (1986) (Norme AFNOR NF V 03-713-Céréales et produits céréaliers: Détermination de la teneur en matières grasses totales). AFNOR (Ed.), Paris, 39. p 155.

  • Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2005). Compositional and sensory characteristics of three native sun-dried varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53, 7586–7591.

    Article  CAS  Google Scholar 

  • Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104, 943–947.

    Article  CAS  Google Scholar 

  • Alfredo, V.-O., Gabriel, R.-R., Luis, C.-G., & David, B.-A. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT Food Science and Technology, 42, 168–173.

    Article  Google Scholar 

  • Al-Shahib, W., & Marshall, R. J. (2002). Dietary fibre content of dates from 13 varieties of date palm Phoenix dactylifera L. International Journal of Food Science & Technology, 37, 719–721.

    Article  CAS  Google Scholar 

  • AOAC (1990). Official methods of analysis. Association of Official Analytical Chemist, Washington.

  • AOAC (1997). Official methods of analysis, 16th edn. Association of Official Analytical Chemist, Washington.

  • Bchir, B., Besbes, S., Karoui, R., Paquot, M., Attia, H., & Blecker, C. (2010). Osmotic dehydration kinetics of pomegranate seeds using date juice as an immersion solution base. Food and Bioprocess Technology, doi:10.1007/s11947-010-0442-1.

  • Beauchat, C. (1981). Microbial stability as affected by water activity. Cereal Food World, 26, 345–349.

    Google Scholar 

  • Besbes, S., Drira, L., Blecker, C., Deroanne, C., & Attia, H. (2009). Adding value to hard date (Phoenix dactylifera L.): compositional, functional and sensory characteristics of date jam. Food Chemistry, 112, 406–411.

    Article  CAS  Google Scholar 

  • Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordoñez, Y., & Fuertes-Blanco, S. (2004). Physicochemical characterization of lima bean (phaseolus lunatus) and jack bean (Canavalia ensiformis) fibrous residues. Food Chemistry, 84, 287–295.

    Article  CAS  Google Scholar 

  • Borchani, C., Besbes, S., Blecker, C., Masmoudi, M., Baati, R., & Attia, H. (2010). Chemical properties of 11 date cultivars and their corresponding fiber extracts. African Journal of Biotechnology, 9, 4096–4105.

    CAS  Google Scholar 

  • Camire, M. E., & Dougherty, M. P. (2003). Raisin dietary fibre composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry, 51, 834–837.

    Article  CAS  Google Scholar 

  • Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Deroanne, C., & Attia, H. (2008). Date flesh: chemical composition and characteristics of the dietary fibre. Food Chemistry, 111, 676–682.

    Article  CAS  Google Scholar 

  • FDA (1993). Department of Health and Human Services. Health claims: fruits and vegetables and cancer (Revised as of 1 April 2005). In: FDA, Code of Federal Regulations (vol.2, Title 21. Chapter I. Subchapter B. Part 101. Subpart E. section 101.78). Rockville, MD: GPO.

  • Femenia, A. (2007). High-value co-products from plants: cosmetics and pharmaceuticals. In K. W. Waldron (Ed.), Waste management and co-product recovery in food processing. Cambridge: Woodhead Publishing Limited.

    Google Scholar 

  • Femenia, A., Lefebvre, C., Thebaudin, Y., Robertson, J., & Bourgeois, C. (1997). Physical and sensory properties of model foods supplemented with cauliflower fiber. Journal of Food Science, 62, 635–639.

    Article  CAS  Google Scholar 

  • Femenia, A., Sastre-Serrano, G., Simal, S., Garau, M. C., Eim, V. S., & Rosselló, C. (2009). Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening. LWT Food Science and Technology, 42, 106–112.

    Article  CAS  Google Scholar 

  • Fernandes, F.A. N., Rodrigues, S., Law, C. L., & Mujumdar,A. S. (2010). Drying of exotic tropical fruits: a comprehensive review. Food and Bioprocess Technology, doi:10.1007/s11947-010-0323-7.

  • Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I., & Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91, 395–401.

    Article  CAS  Google Scholar 

  • Fuentes-Alventosa, J. M., Rodríguez-Gutiérrez, G., Jaramillo-Carmona, S., Espejo-Calvo, J. A., Rodríguez-Arcos, R., Fernández-Bolaños, J., et al. (2009). Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products. Food Chemistry, 113, 665–671.

    Article  CAS  Google Scholar 

  • Gallaher, D., & Schneeman, B. O. (2001). Dietary Fiber. In B. Bowman & R. Russel (Eds.), Present Knowledge in Nutrition (8th ed., p. 805). Washington: ILSI.

    Google Scholar 

  • Garau, M. C., Simal, S., Roselló, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104, 1014–1024.

    Article  CAS  Google Scholar 

  • Grigelmo-Miguel, N., & Martín-Belloso, O. (1999). Characterisation of dietary fiber from orange juice extraction. Food Research International, 31, 355–361.

    Article  Google Scholar 

  • Grigelmo-Miguel, N., Gorinstein, S., & Martín-Belloso, O. (1999). Characterisation of peach dietary fibre concentrate as a food ingredient. Food Chemistry, 65, 175–181.

    Article  CAS  Google Scholar 

  • Guillon, F., & Champ, M. (2000). Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33, 233–245.

    Article  Google Scholar 

  • Hathorn, C. S., Biswas, M. A., Gichuhi, P. N., & Bovell-Benjamin, A. C. (2008). Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. LWT-Food Science and Technology, 41, 803–815.

    Article  CAS  Google Scholar 

  • Jiménez-Escrig, A., Rincón, M., Pulido, R., & Saura-Calixto, F. (2001). Guava Fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49, 5489–5493.

    Article  Google Scholar 

  • Larrauri, J. A. (1999). New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology, 10, 3–8.

    Article  CAS  Google Scholar 

  • Larrauri, J. A., Borroto, B., Perdomo, U., & Tabarés, Y. (1995). Elaboración de una bebida en polvo a base de fibradietética: Fibralax (pp. 23–25). Alimentaria: Marzo.

    Google Scholar 

  • Lebesi, D.M., & Tzia, C. (2009). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, doi:10.1007/s11947-009-0181-3.

  • Lecumberri, E., Mateos, R., Izquierdo-Pulido, M., Rupérez, P., Goya, L., & Bravo, L. (2007). Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry, 104, 948–954.

    Article  CAS  Google Scholar 

  • Lin, M. J. Y., Humbert, E. S., & Sousulki, F. W. (1974). Certain functional properties of sunflower meal product. Journal of Food Science, 39, 368–370.

    Article  Google Scholar 

  • Llobera, A., & Cañellas, J. (2007). Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chemistry, 101, 659–666.

    Article  CAS  Google Scholar 

  • López, G., Ros, G., Rincón, F., Periago, M. J., Martínez, M. C., & Ortuňo, J. (1996). Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. Journal of Agricultural and Food Chemistry, 44, 2773–2778.

    Article  Google Scholar 

  • Lou, Z., Wang, H., Wang, D., & Zhang, Y. (2009). Preparation of inulin and phenols-rich dietary fibre powder from burdock root. Carbohydrate Polymers, 78, 666–671.

    Article  CAS  Google Scholar 

  • MacConnell, A. A., Eastwood, A., & Mitchell, W. D. (1974). Physical characterization of vegetable foodstuffs that could influence bowel function. Journal of the Science of Food and Agriculture, 25, 1457–64.

    Article  Google Scholar 

  • Marlett, J. A., Hosig, K. B., Vollendorf, A. W., Shinnick, F. L., Haack, V. S., & Story, J. A. (1994). Mechanism of serum cholesterol reduction by oat bran. Hepatology, 20, 1450–1457.

    Article  CAS  Google Scholar 

  • Prosky, L., Asp, N. G., Schweizer, T. F., Devries, J. W., & Furda, I. (1988). Determination of insoluble, soluble and total dietary fibre in foods and food products: interlaboratory study. Journal - Association of Official Analytical Chemists, 71, 1017–1023.

    CAS  Google Scholar 

  • Raghavendra, S. N., Ramachandra Swamy, S. R., & Rastogi, N. K. (2006). Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber. Journal of Food Engineering, 72, 281–286.

    Article  Google Scholar 

  • Robertson, J. A., De Monredon, F. D., Dysseler, P., Guillon, F., Amadò, R., & Thibault, J. F. (2000). Hydratation properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel-Wis-senschaft und Technologie, 33, 72–79.

    Article  CAS  Google Scholar 

  • Rodríquez-Ambriz, S. L., Islas-Hernández, J. J., Agama-Acevedo, E., Tovar, J., & Bello-Pérez, L. A. (2008). Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107, 1515–1521.

    Article  Google Scholar 

  • Sangronis, E., & Rebolledo, M. A. (1993). Fibra dietética soluble, insoluble y total en cereales, productos derivados de su procesamiento y en productos comerciales a base de cereales. Archivos Latinoamericanos de Nutrición, 43, 258–263.

    CAS  Google Scholar 

  • Schneeman, B. O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41, 81–82.

    Google Scholar 

  • Spiller, G. A. (1986). Suggestion for a basis on which to determine a desirable intake of dietary fibre. In G. A. Spiller (Ed.), CRC Handbook of Dietary Fibre in HumanNutrition (pp. 281–283). Florida: CRC Press.

    Google Scholar 

  • Spiller, G. A. (2000). CRC Hand book of: Dietary fiber in human nutrition (pp. 9–10). New York: CRC Press.

    Google Scholar 

  • Ubando-Rivera, J., Navarro-Ocaña, A., & Valdivia-López, M. A. (2005). Mexican lime peel: comparative study on contents of dietary fibre and associated antioxidant activity. Food Chemistry, 89, 57–61.

    Article  CAS  Google Scholar 

  • Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., & Bello-Pérez, L. A. (2007). Fiber concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Science and Technology, 40, 722–729.

    Article  CAS  Google Scholar 

  • Vinson, J. A. (1999). The functional food properties of figs. Cereal Food World, 44, 82–87.

    Google Scholar 

  • Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel protein; alfafa leaf protein. Journal of Food Science, 41, 286–290.

    Article  CAS  Google Scholar 

  • Yasumatsu, K., Sawada, K., Moritaka, S., Nfisaki, M., Toda, J., Wada, T., et al. (1972). Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry, 36, 719–737.

    Article  Google Scholar 

  • Zambrano, M.L., Mélendez, R., & Gallardo, Y. (2001). Propiedades Functionales y Metodología Para su Evaluación en Fibra Dietética (pp 195–209). In: Lajolo, F. (Ed.), Fibra Dietética en Iberoamérica. Tecnologia y Salud. Obtención, Caracterización, Efecto Fisilógico y Aplicación en Alimentos. p 469.

Download references

Author information

Authors and Affiliations

  1. Université de Sfax, Unité Analyses Alimentaires, Ecole nationale d’Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia

    Chema Borchani, Souhail Besbes, Manel Masmoudi, Mohamed Ali Bouaziz & Hamadi Attia

  2. Université de Liège, Gembloux Agro-Bio Tech, Unité de Technologie des industries agro-alimentaires, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Christophe Blecker

Authors
  1. Chema Borchani
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Souhail Besbes
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Manel Masmoudi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mohamed Ali Bouaziz
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Christophe Blecker
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Hamadi Attia
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Souhail Besbes.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Borchani, C., Besbes, S., Masmoudi, M. et al. Influence of Oven-Drying Temperature on Physicochemical and Functional Properties of Date Fibre Concentrates. Food Bioprocess Technol 5, 1541–1551 (2012). https://doi.org/10.1007/s11947-011-0549-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-011-0549-z

Keywords

Search

Navigation