American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2013, 1(3), 27-33
DOI: 10.12691/ajfn-1-3-2
Open AccessArticle

Chemical Composition and Functional Properties from Different Sources of Dietary Fiber

Yesica N. Mora1, Juan C. Contreras1, Cristóbal N. Aguilar1, Paola Meléndez1, Ileana De la Garza2 and Raúl Rodríguez1,

1Food Research Department (D.I.A.), Autonomous University of Coahuila, Saltillo, Mexico

2Analytical Chemistry Department, Autonomous University of Coahuila, Saltillo, Mexico

Pub. Date: November 15, 2013

Cite this paper:
Yesica N. Mora, Juan C. Contreras, Cristóbal N. Aguilar, Paola Meléndez, Ileana De la Garza and Raúl Rodríguez. Chemical Composition and Functional Properties from Different Sources of Dietary Fiber. American Journal of Food and Nutrition. 2013; 1(3):27-33. doi: 10.12691/ajfn-1-3-2


Dietary fiber (DF) is considered as an important element in nutrition and health. By this reason, there is need for identify new sources of DF that contributes to improving human health and nutrition and /or animal. Different new DF sources were evaluated such as sotol pineapple (SP), green beans (GB), some agro-residues derived from sotol production (SW), red (RPPH) and green prickly (GPPH) pear husk, wheat bran (WB) and corn flour. These last two used as control. SW was rich in DF (77%), while corn (26.56%) and RPPH (14.03%) presented the lowest DF content in dry base. SW, GB and GPPH presented high content of minerals as potassium, calcium and iron. The water holding capacity of the materials was 9.84 mL/g for GB and around 7 ml/g for GPPH/RPPH. The material with high oil holding capacity was SW (3.32 mL/g). The best emulsifying ability and stability were observed in SP (80 and 94.6%), SW (81.6 and 90%) and GPPH (68.3 and 95%) respectively. All these results indicated that some that these materials have potential to be utilized as functional ingredients in foods.

dietary fiber functional properties sotol green beans prickly pear husk wheat bran corn flour

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