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Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

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Abstract

The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. ‘Rojo Brillante’ (RBF) and ‘Triump’ (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07–46.98 g/100 g) and total dietary fiber (32.07–43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33–74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47–12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61–12.19 g bile/g sample and 11.98–9.07, respectively) than THF (16.12–12.40 g bile/g sample and 9.78–7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.

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Abbreviations

BHC:

Bile holding capacity

EA:

Emulsifying activity

ES:

Emulsion stability

FOB:

Fat/oil binding

IDF:

Insoluble dietary fiber

OHC:

Oil holding capacity

RBF:

‘Rojo Brillante’ flour

SDF:

Soluble dietary fiber

SWC:

Swelling capacity

TDF:

Total dietary fiber

THF:

‘Triumph’ flour

WHC:

Water holding capacity

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Authors and Affiliations

  1. IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain

    Raquel Lucas-González, Manuel Viuda-Martos, José Ángel Pérez-Álvarez & Juana Fernández-López

  2. AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Crta. Beniel km. 3,2, E-03312, Orihuela, Alicante, Spain

    Manuel Viuda-Martos

Authors
  1. Raquel Lucas-González
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  2. Manuel Viuda-Martos
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  3. José Ángel Pérez-Álvarez
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  4. Juana Fernández-López
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Correspondence to Manuel Viuda-Martos.

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Lucas-González, R., Viuda-Martos, M., Pérez-Álvarez, J.Á. et al. Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts. Plant Foods Hum Nutr 72, 67–73 (2017). https://doi.org/10.1007/s11130-016-0592-z

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