Physical Properties of Dietary Fiber Sources from Peel of Asian Pear Fruit at Different Growth Stages

생육단계별 배 과피에서 분리한 식이섬유원의 물리적 특성

  • Zhang, Xian (Department of Food Science, Yanbian National University) ;
  • Lee, Fan-Zhu (Department of Food Science, Yanbian National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 장선 (연변대학교 농학원 식품과학계) ;
  • 이범수 (연변대학교 농학원 식품과학계) ;
  • 은종방 (전남대학교 식품공학과.기능성식품연구센터)
  • Published : 2005.12.31

Abstract

Physical properties and compositions of dietary fiber sources (DFS) from peels of Asian pear fruit, Hosui, Niitaka and Chuwhangbae, were examined at different growth stages, young, unripe, and ripe fruits, to investigate their use as functional ingredients. Total dietary fiber (TDF) contents of DFS prepared from peels of three cultivars at three stages were high, 74.00-88.38%, with most being insoluble dietary fiber. Total phenolic compound contents of DFS were 1.64-4.46mg/g, with those of Niitaka and Chuwhangbae increasing with growth stages. Density of DFS from young fruit was significantly lower than those from unripe and ripe fruits (p<0.05), because particle size of DFS increased with growth stages within cultivars. Water-holding capacity (WHC) and oil absorption were 3.11-6.03g water/g solid and 1.98-2.57g oil/g sample, respectively. Young fruits, which showed lowest WHC value, had highest oil absorption value. Particle size of DFS had significant correlation with density, WHC, and oil absorption (p<0.05). Physical properties of DFS were mainly influenced by cellulose and uronic acid.

Keywords

pear;peel;dietary fiber source;physical property;growth stages

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