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Journal of Food Science and Technology

, Volume 53, Issue 3, pp 1496–1504 | Cite as

In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits

  • Sangeeta Saikia
  • Charu Lata MahantaEmail author
Original Article

Abstract

A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrullus lanatus), Burmese grape (Baccurea sapida Muell. Arg) and Khasi mandarin orange (Citrus reticulata Blanco), and blossom of seeded banana (Musa balbisiana, ABB). Highest yield of fiber was obtained from Burmese grape peel (BGPL, 79.94 ± 0.41 g/100 g) and seeded banana blossom (BB 77.18 ± 0.20 g/100 g). The total dietary fiber content (TDF) was highest in fiber fraction derived from pineapple pomace (PNPM, 79.76 ± 0.42 g/100 g) and BGPL (67.27 ± 0.39 g/100 g). All the samples contained insoluble dietary fiber as the major fiber fraction. The fiber samples showed good water holding, oil holding and swelling capacities. The fiber samples exhibited antioxidant activity. All the samples showed good results for glucose adsorption, amylase activity inhibition, glucose diffusion rate and glucose diffusion reduction rate index.

Keywords

Dietary fiber Total phenolic content Oil holding capacity Glucose adsorption Glucose lowering 

Notes

Acknowledgments

One of us (SS) is very grateful to the Council of Scientific & Industrial Research (CSIR), New Delhi, India for providing the Senior Research Fellowship.

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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  1. 1.Department of Food Engineering and Technology, School of EngineeringTezpur UniversityNapaamIndia

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