Characterization of Syrups and Dietary Fiber Obtained from Mesquite Pods (Prosopis pallida L)

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 5, 1998, Pages 1726-1733

  Bravo, Laura ^a   Grados, Nora ^b   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD DE PIURA   (Peru)

Author keywords

Dietary fiber; Mesquite pods; Pilot plant; Prosopis pallida; Syrup

Indexed keywords

PROSOPIS; PROSOPIS PALLIDA;

EID: 1542496398     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970867p     Document Type: Article

References (29)

1. Becker, R.; Sayre, R. N.; Saunders, R. M. Semiarid legume crops as protein resources. J. Am. Oil Chem. Soc. 1984, 61, 931-938.
2. Beristain, C. I.; Azuara, E.; Garcia, H. S.; Vernon-Carter, E. J. Kinetic model for water/oil absorption of mesquite gum (Prosopis juliflora) and gum arabic (Acacia Senegal). Int. J. Food Sci. Technol. 1996, 31, 379-386.
3. Bravo, L.; Grados, N.; Saura-Calixto, F. Gemposition and potential uses of mesquite pods (Prosopis pallida L): comparison with carob pods (Ceratonia siliqua L). J. Sci. Food Agric. 1994, 65, 303-306.
4. British Nutrition Foundation. Complex Carbohydrates in Foods; Chapman and Hall: London, 1990.
5. Cummings, J. H.; Bingham, S. A. Towards a recommended intake of dietary fibre. In Human Nutrition. A Continuing Debate; Eastwood, M., Edwards, C., Parry, D., Eds.; Chapman and Hall: London, 1992.
6. Del Valle, F. R. Evaluation of an industrial process for producing protein enriched mesquite pod (Prosopis species) flour. J. Food Process. Preserv. 1988, 12, 179-185.
7. Del Valle, F. R.; Marco, E.; Becker, R.; Saunders, R. M. Preparation of mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction. J. Food Sci. 1986, 51, 1215-1217.
8. Del Valle, F. R.; Marco, E.; Becker, R.; Bourges, H.; Escobedo, M. Utilization of mezquite (Prosopis spp.) pods in products for human feeding. Technol. Aliment. 1987, 22, 5-10.
9. Englyst, H. N.; Cummings, J. H. Improved method for measurement of dietary fiber as nonstarch polysaccharides in plant foods. J. Assoc. Off. Anal. Chem. 1988, 71, 808-814.
10. Felker, P. Uses of tree legumes in semiarid regions. Econ. Bot. 1981, 35, 174-186.
11. Fernandes, P. B.; Figueiredo, A. A. Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems. Food Hydrocolloids 1995, 9, 251-255.
12. Goñi, I.; García-Alonso, A.; Saura-Calixto, F. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 1997, 17, 427-437.
13. Goycoolea, F. M.; Morris, E. R.; Richardson, R. K.; Bell, A. E. Solution rheology of mesquite gum in comparison with gum arabic. Carbohydr. Polym. 1995, 27, 37-45.
14. Grados, N.; Bravo, L.; Saura-Calixto, F. Aplicaciones de algarroba peruana (Prosopis pallida) y mediterránea (Ceratonia siliqua) en la industria alimentaria. Alimentaria 1993, 11, 71-76.
15. Habit, M. A.; Contreras, D.; Gonzalez, R. Prosopis tamarugo: arbusto forrajero para zonas aridas. FAO: Roma, 1981.
16. Jackson, E. B. Use of glucose syrups in the food industry. In Starch Hydrolysis Products and Their Derivatives; Kearsley, M. W., Dziedzic, S. Z., Eds.; Blackie Academic and Professional: Glasgow, 1995.
17. Johnson, I. T.; Southgate, D. A. T. Dietary Fibre and Related Substances; Chapman and Hall: London, 1994.
18. Kearsley, M. W.; Dziedzic, S. Z. Physical and chemical properties of glucose syrups. In Starch Hydrolysis Products and Their Derivatives; Kearsley, M. W., Dziedzic, S. Z., Eds.; Blackie Academic and Professional: Glasgow, 1995.
19. Kritchevsky, D.; Bonfield, C. Dietary Fiber in Health and Disease; Eagan Press: St. Paul, 1995.
20. Kritchevsky, D.; Bonfield, C.; Anderson, J. W. Dietary Fiber. Chemistry, Physiology, and Health Effects; Plenum Press: New York, 1990.
21. Mañas, E.; Saura-Calixto, F. Determination of dietary fibre avoiding filtration and ethanol precipitation. In Recent Progress in the Analysis of Dietary Fibre; Sørensen, A., Bach Knudsen, K. E., Englyst, H. N., Gudman-Høyer, E., Nyman, M., Eds.; European Commission: Luxembourg, 1995.
22. Meyer, D.; Becker, R.; Gumbmann, M. R.; Vohra, P.; Neukom, H.; Saunders, R. M. Processing, composition, nutritional evaluation, and utilization of mesquite (Prosopis spp.) pods as a raw material for the food industry. J. Agric. Food Chem. 1986, 34, 914-919.
23. Montreau, F. R. Sur le dosage des composés phénoliques totaux dans les vins par la méthode Folin-Ciocalteau. J. Int. Sci. Vigne Vin. 1972, 24, 397-404.
24. Reed, J. D.; McDowell, R. E.; Van Soest, P. J.; Horvath, P. J. Condensed tannins: a factor limiting the use of cassava forage. J. Sci. Food Agric. 1982, 33, 213-220.
25. Scott, R. W. Colorimetric determination of hexuronic acids in plant materials. Anal. Chem. 1979, 51, 936-941.
26. Silva, S. Prosopis juliflora (Sw) DC in Brazil. In The Current State of the Knowledge on Prosopis juliflora; Habit, M. A., Ed.; FAO-Plant Production and Protection Division: Roma, 1990.
27. Swain, T.; Hillis, W. E. The phenolic constituents of Prunus domestica. 1. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 1959, 10, 63-68.
28. Whistler, R. L.; BeMiller, J. N. Carbohydrate Chemistry for Food Scientists; Eagan Press: St. Paul, 1997.
29. Zolfaghari, R.; Harden, M.; Huffman, L. Some physical and chemical properties of-honey mesquite pod (Prosopis glandulosa) and applications in food products. Cereal Chem. 1986, 63, 104-108.