Study on the Physicochemical Properties and Application of Pomace Fibers from Calamondin, Lemon, and Grape
| Autor: | Ming-Yin Wu, 吳明穎 |
|---|---|
| Rok vydání: | 2009 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 97 Modern people are busy and dine out often, it generally results in less dietary fiber intake and higher rate of cardiovascular diseases and colon cancer. Dietary fiber facilitates gastrointestinal motility and prevents cardiovascular diseases, obesity etc. Fruit fibers have high nutritional value and assist gastrointestinal motility. Adding it to daily diet can make up the insufficient intake of dietary fiber. This research uses pomaces of calamondin, lemons, and grapes material to prepare dietary fibers, and physiochemical study thin properties, and further evaluates the feasibility of application these as dietary fibers in foods. The IDF and SDF from the above pomaces treated with enzymes were tasteless. The enzymes decomposition method used for dietary fiber extraction is complicated and time-consuming, so the WIS and AIS were prepared from the pomaces that were treated with water and alcohol. The WIS and AIS from calamondin and grape were tasteless. The WIS and AIS from lemon pomace with seeds tasted a little bitter, but those from deseeded lemon pomace were tasteless. All the fibers from three pomaces treated with enzymes, water or alcohol had fruit odor. But the fruit odor of fibers was significantly weaker than pomaces. The TDF from calamondin, lemon, deseeded lemon, and grape pomaces were 72.89, 89.79, 85.49, and 81.46%, respectively. The amounts 8 the major component, which is IDF of the four pomaces was IDF, about 48.00, 71.15, 54.95 and 69.45 %. The amount of SDF was lower, about 24.89, 18.64, 30.53 and 12.01 % of the pomaces. The above pomaces’ WIS ranged from 38.22, 47.08, 47.45 and 62.78 %, and AIS was 43.81, 48.00, 54.74 and 62.91 %. Comparing the physiochemical properties of pomace fibers, it was found the swelling property and water-holding capacity of grape pomace fibers were not better than cellulose; the WIS, AIS, and IDF of calamondin and lemon showed promising swelling property and water-holding capacity,ranging from 8.45 – 14.10 and 4.90 – 10.05 mL/g respectively, much higher than that of cellulose 7.23 and 3.46 mL/g. The four pomaces were rich in total phenols, total flavonoids, total carotenoids, and total anthocyanins, which were several times to hundred times higher than those of fibers. Among the four, the grape pomace had the highest amount and is apparently much higher than other three pomaces. The contents for total phenols, total flavonoids, total carotenoids, and total anthocyaninsv of SDF and IDF were higher than those of WIS or AIS. Adding (1) 6% calamondin WIS, (2) 3% of grape pomace and 3% grape WIS and (3) 3% of lemon WIS and 3% of deseeded lemon WIS to toast, sensory analysis showed the first two samples had no difference compared to the control sample on color, odor, taste and over-all preference, and only the over-all preference of the last one was next to the control sample. Adding (1) 2% calamondin WIS, (2) 1% grape pomace and 1% grape WIS, and (3) 1.5% lemon WIS and 0.5% deseeded lemon WIS to make yogurt, sensory analysis showed the first one was not as good as the control sample in color, and the rest of the samples made no difference to the control sample on color, odor, taste, and over-all preference. The study demonstrated the application of pomace and pomace fiber in toast and yogurt is highly feasible. In the future, we may consider a combination of pomace and fiber to formulate healthy, high fiber foods. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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