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Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement.
Selani, Miriam Mabel; Brazaca, Solange Guidolin Canniatti; Dos Santos Dias, Carlos Tadeu; Ratnayake, Wajira S; Flores, Rolando A; Bianchini, Andreia.
Afiliação
  • Selani MM; Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
  • Brazaca SG; Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
  • Dos Santos Dias CT; Department of Exact Sciences, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
  • Ratnayake WS; The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA.
  • Flores RA; The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA.
  • Bianchini A; The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA. Electronic address: abianchini2@unl.edu.
Food Chem ; 163: 23-30, 2014 Nov 15.
Article em En | MEDLINE | ID: mdl-24912691
This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiological quality and low risk of physicochemical deterioration. During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%) and temperature (140 and 160°C) were evaluated. The PP addition decreased expansion and luminosity; while increasing redness of the extrudates compared to the control (0% pomace/14% moisture/140°C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect (p>0.05) of 10.5% PP addition on the extrudates, indicating that, at this level, PP could be added without affecting the properties of the final extruded product.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Ananas Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Ananas Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido