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Abstract:

Enriched fiber products were obtained through ethanolic extraction of pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp (AIR) or milled peel (C) or by drying of mesocarp (P). The composition and hydration properties of these products as well as glucose retention capacity were evaluated. AIR-fraction showed the highest swelling (41.8 ml/g dry sample) and water holding capacity (43 g/g dry sample) followed by P- (25 ml/g dry sample; 24 g/g dry sample) and C-fractions (22 ml/g dry sample; 27 g/g dry sample). AIR-fraction presented also the highest water retention capacity and rate of water binding and swelling. Hydration properties were dependent on fraction chemical composition: presence of rhamnogalacturonan I and other hydrophilic pectins with side chains were related to higher water absorption and swelling of AIR, while presence of lignin in C produced fiber-particle impermeabilization being probably responsible of its behavior as a barrier for water diffusion. In addition, AIR and C fractions showed values of glucose retention in vitro assayed, in accordance with other reported values of the literature. © 2006 Swiss Society of Food Science and Technology.

Registro:

Documento: Artículo
Título:Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
Autor:de Escalada Pla, M.F.; Ponce, N.M.; Stortz, C.A.; Gerschenson, L.N.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina
Departamento de Química Orgánica, CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Fellow of Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina
Palabras clave:Composition; Dietary fiber; Functional properties; Agriculture; Binding energy; Ethanol; Extraction; Hydration; Functional properties; Milled peel; Pumpkin; Natural fibers; Dietary Fibers; Ethanol; Extraction; Hydration; Vegetables; Cucurbita moschata
Año:2007
Volumen:40
Número:7
Página de inicio:1176
Página de fin:1185
DOI: http://dx.doi.org/10.1016/j.lwt.2006.08.006
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n7_p1176_deEscaladaPla

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Citas:

---------- APA ----------
de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N. & Rojas, A.M. (2007) . Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT - Food Science and Technology, 40(7), 1176-1185.
http://dx.doi.org/10.1016/j.lwt.2006.08.006
---------- CHICAGO ----------
de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M. "Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)" . LWT - Food Science and Technology 40, no. 7 (2007) : 1176-1185.
http://dx.doi.org/10.1016/j.lwt.2006.08.006
---------- MLA ----------
de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M. "Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)" . LWT - Food Science and Technology, vol. 40, no. 7, 2007, pp. 1176-1185.
http://dx.doi.org/10.1016/j.lwt.2006.08.006
---------- VANCOUVER ----------
de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M. Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT - Food Sci. Technol. 2007;40(7):1176-1185.
http://dx.doi.org/10.1016/j.lwt.2006.08.006