Food and Bioprocess Technology

, Volume 5, Issue 5, pp 1541–1551

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

  • Chema Borchani
  • Souhail Besbes
  • Manel Masmoudi
  • Mohamed Ali Bouaziz
  • Christophe Blecker
  • Hamadi Attia
Original Paper

DOI: 10.1007/s11947-011-0549-z

Cite this article as:
Borchani, C., Besbes, S., Masmoudi, M. et al. Food Bioprocess Technol (2012) 5: 1541. doi:10.1007/s11947-011-0549-z

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 (aw), 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.

Keywords

Dietary fibreDateCultivarsDryingProximate compositionFunctional characteristics

Copyright information

© Springer Science + Business Media, LLC 2011

Authors and Affiliations

  • Chema Borchani
    • 1
  • Souhail Besbes
    • 1
  • Manel Masmoudi
    • 1
  • Mohamed Ali Bouaziz
    • 1
  • Christophe Blecker
    • 2
  • Hamadi Attia
    • 1
  1. 1.Université de Sfax, Unité Analyses Alimentaires, Ecole nationale d’Ingénieurs de SfaxSfaxTunisia
  2. 2.Université de Liège, Gembloux Agro-Bio Tech, Unité de Technologie des industries agro-alimentairesGemblouxBelgium