Composition and Physicochemical Characterization of Fiber‐Rich Food Processing Byproducts

• Autores: Maria Dian Pratiwi Masli, Barbara A. Rasco, G. M. Ganjyal
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 4, 2018, págs. 956-965
• Idioma: inglés
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• Resumen

  • A wide range of fiber‐rich food processing byproducts from various sources have been proposed as value‐added ingredients for producing healthier food products. Characterizing their composition and physicochemical properties is crucial to understand their potential uses. Eight fiber‐rich byproducts from different sources were fractionated into 2 different particle‐size ranges. Different (P≤ 0.05) proximate composition and physicochemical properties (pasting properties, water‐binding capacity, and oil‐binding capacity) were exhibited by them. These properties enabled hierarchical cluster analysis and principal component analysis to group the byproducts into 3 different clusters by functionality and from this, assigned ingredients in each cluster to a potential end‐uses. Some end use examples include, as a source of fat, protein, sugar, and insoluble fiber; and for uses as a thickening agent, water‐binder, emulsion‐enhancer, and fat‐binder. The data presented in this study can be used by food manufacturers and product developers as the basis for choosing fiber‐rich byproducts for specific applications and assist them in developing specific formulation and processing strategies. This characterization will reduce the time for development of fiber‐rich foods, increasing industrial uses of byproducts, and decreasing food waste.