Preparation of dietary fiber powder from tiger nut (cyperus esculentus) milk ("horchata") byproducts and its physicochemical properties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 17, 2009, Pages 7719-7725

  Sánchez Zapata, Elena ^a   Fuentes Zaragoza, Evangélica ^a   Fernández LÓPEZ, Juana ^a   Esther Sendra, Estrella Sayas ^a   Navarro, Casilda ^a   Pérez ÁLVAREZ, Jose Angel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Byproduct; horchata; Dietary fiber; Physicochemical properties; Tiger nut (cyperus esculentus)

Indexed keywords

EMULSIFYING AGENT; WATER;

ADSORPTION; ARTICLE; BEVERAGE; CHEMISTRY; CYPERUS; DIET SUPPLEMENTATION; DIETARY FIBER; FOOD INDUSTRY; INDUSTRIAL WASTE; MICROBIOLOGY; PHYSICAL CHEMISTRY; PLANT TUBER; POWDER;

ADSORPTION; BEVERAGES; CYPERUS; DIETARY FIBER; EMULSIFYING AGENTS; FOOD INDUSTRY; FOOD, FORTIFIED; INDUSTRIAL WASTE; PHYSICOCHEMICAL PHENOMENA; PLANT TUBERS; POWDERS; WATER;

CYPERUS; CYPERUS ESCULENTUS;

EID: 69949155698     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901687r     Document Type: Article

References (38)

1. Fernández-López, J.; Sendra, E.; Sayas-Barbera, E.; Navarro, C.; Pérez-Alvarez, J. A. Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. Meat Sci. 2008, 50, 410-417.
2. Mckee, L. H.; Latner, T. A. Underutilized sources of dietary fiber: A review. Plant Food Hum. Nutr. 2000, 55, 285-304.
3. Lario, Y.; Sendra, E.; García-Pérez, J.; Fuentes, C.; Sayas-Barbera, E.; Fernández-López, J.; Pérez- Álvarez, J. A. Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Sci. Emerging Technol. 2004, 5, 113-117.
4. Ku, G S.; Mun, S. P. Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts. Bioresour. Technol. 2008, 99, 8325-8330.
5. CRDO. Consejo Regulador de la Denominación de Origen Chufa de Valencia. 2009, Available online: www.chufadevalencia.org.
6. Betancur-Ancona, D.; Peraza-Mercado, G.; Moguel-Ordofiez, Y.; Fuertes-Blanco, S. Physicochemical characterization of Lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues. Food Chem. 2004, 84, 287-295.
7. Vázquez-Ovando, A.; Rosado-Rubio, G.; Chel-Guerrero, L.; BetancurAncona, D. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci. Technol. 2009, 42, 168-173.
8. Dalgetty, D.; Baik, B. Isolation and characterization of cotyledon fibers from peas, lentils, and chikpeas. Cereal Chem. 2003, 50 (3), 310-315.
9. Fuentes-Alventosa, J. M.; Rodríguez-Gutiérrez, G.; Jaramillo-Carmona, S.; Espejo-Calvo, J. A.; Rodríguez-Arcos, R.; Fernández-Bolaños, J.; Guillén-Bejarano, R.; Jiménez-Araujo, A. Effect of extraction method on chemical composition and functional characteristics of high dietary fiber powders obtained from asparagus by-products. Food Chem. 2009, 113, 665-671.
10. Fernández-López, J.; Sendra-Nadal, E.; Navarro, C.; Sayas, E.; Viuda-Martos, M.; Pérez-Alvarez, J. A. Storage stability of a high dietary fiber powder from orange by-products. Int. J. Food Sci. Technol. 2009, 44, 748-756.
11. Jongaroontaprangsee, S.; Trintrong, W.; Chokanaporn, W.; Methacanon, P.; Devahastin, S.; Chiewchan, N. Effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage by-products. Int. J. Food Prop. 2007, 10, 887-897.
12. Jiménez-Escrig, A.; Rincón, M.; Pulido, R.; Saura-Calixto, F. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J. Agric. Food Chem. 2001, 49, 5489-5493.
13. Rincón, A. M.; Vázquez, A. M.; Padilla, F. G Composición química y compuestos bioactivos de las harinas de cascaras de naranja (Citrus sinensis) mandarina (Citrus reticulata) y toronja (Citrus paradisi) cultivadas en Venezuela. Arch. Latinoam. Nutr. 2005, 55 (3), 305-310.
14. Bravo, L. Propiedades y aplicaciones de la fibra de algarroba (Prosopispallida L.). Alimentaria 1999, March, 67-73.
15. Lecumberri, E.; Mateos, R.; Ramos, S.; Alia, M.; Rúperez, P.; Goya, L. Caracterización de la fibra de cacao y su efecto sobre la capacidad antioxidante en suero de animales de experimentación. Nutr. Hosp. 2006, 21 (5), 622-628.
16. Larrauri, J. A.; Rupérez, P.; Borroto, B.; Saura-Calixto, F. Seasonal changes in the composition and properties of a high dietary fiber powder from grapefruit peel. J. Sci. Food Agric. 1997, 74, 308-312.
17. Espinosa-Martos, I.; Rupérez, P. Indigestible fraction of okara from soybean: Composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum. Eur. Food Res. Technol. 2009, 225 (5), 685-694.
18. Figuerola, F.; Hurtado, M. L.; Estévez, A. M.; Chiffelle, I.; Asenjo, F. Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chem. 2005, 91, 395-401.
19. Rodriguez-Ambriz, S. L.; Islas-Hernández, J. J.; Agama-Acevedo, E.; Tovar, J.; Bello-Pérez, L. A. Characterization of a fiber-rich powder prepared by liquefaction of unripe banana flour. Food Chem. 2008, 107, 1515-1521.
20. Larrauri, J. A.; Rupérez, P.; Saura-Calixto, F. Pineapple shell as a source of dietary fiber with associated polyphenols. J. Agric. Food Chem. 1997, 45, 4028-4031.
21. AOAG Official Methods of Analysis of AOAC International, 16th ed.; Association of Official Analytical Chemists: Washington, DC, 1997.
22. Robertson, J. A.; de Monredon, F. D.; Dysseler, P.; Guillon, F.; Amado, R.; Thibault, J. F. Hydratation properties of dietary fiber and resistant starch: A European collaborative study. Lebensm. Wiss. Technol. 2000, 33, 72-79.
23. Chau, C.; Cheung, K.; Wong, Y. Functional properties of protein concentrate from three Chinese indigenous legume seeds. J. Agrie. Food Chem. 1997, 45, 2500-2503.
24. Coskuner, Y.; Ercan, R.; Karababa, E.; Nazlican, A. N. Physical and chemical properties of chufa (Cyperus esculentus L.) tubers grown in the Çukurova region of Turkey. J. Sci. Food Agric. 2002, 52, 625-631.
25. Alegría-Torán, A.; Farré-Rovira, R. Horchata y salud: Aspectos nutricionales y dietéticos. In Jornada Chufa y Horchata: Tradición y Salud; Consellerka de Agricultura, Pesca y Alimentación, Eds.; Fundación Valenciana de Estudios Avanzados: Valencia, Spain, 2003; pp 55-70.
26. Elleuch, M.; Besbes, S.; Roiseux, O.; Blecker, C.; Deroanne, C.; Drira, N. E.; Attia, H. Date flesh: Chemical composition and characteristics of the dietary fiber. Food Chem. 2008, 111, 676-682.
27. Larrea, M. A.; Chang, Y. K.; Martínez-Bustos, F. Some functional properties of extrused orange pulp and its effect on the quality cookies. Food Sci. Technol. 2005, 55, 213-220.
28. Sánchez-Zapata, E.; Fernández-López, J.; Sendra, E.; Sayas-Barbera, E.; Navarro, C.; Viuda-Martos, M.; Pérez-Alvarez, J. A. Application of orange fiber for the control of oxidation in pate from yellowfin (Thunnus albacare s) dark muscle ("sangacho"). Alimentaria 2009, 400, 95.
29. Sendra, E.; Fayos, P.; Lario, Y.; Fernández-López, J.; Sayas-Barbera, E.; Pérez-Alvarez, J. A. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiol. 2008, 25,13-21.
30. Thebaudin, J. Y.; Lefebvre, A. C.; Harrington, M.; Bourgeois, C.M. Dietary fibers: Nutritional and technological interest. Trends Food Sei. Technol. 1997, 5, 41-48.
31. Mongeau, R.; Brassard, M. Insoluble dietary fiber from breakfast creals and brans bile salt and water holding capacity in relation to particle size. Cereal Chem. 1982, 59, 413-417.
32. Sangnark, A.; Noomhorm, A. Effect of particle sizes on functional properties of dietary fiber prepared from sugarcane bagasse. Food Chem. 2003, 50, 221-229.
33. Raghavendra, S. N.; Ramachandra-Swamy, S. R.; Rastogi, N. K.; Raghavarao, K. S. M. S.; Kumar, S.; Tharanathan, R. N. Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. J. Food Eng. 2006, 72, 281-286.
34. Larrauri, J. A.; Rupérez, P.; Bravo, L.; Saura-Calixto, F. High dietary fiber powders from orange and lime peels: Associated polyphenols and antioxidant capacity. Food Res. Int. 1996, 29 (8), 757-762.
35. Larrauri, J. A.; Rupérez, P.; Borroto, B.; Saura-Calixto, F. Mango peels as a new tropical fiber: Preparation and characterization. Lebensm. Wiss. Technol. 1996, 29, 729-733.
36. Zambrano, M.; Meléndez, R.; Gallardo, Y. Propiedades funcionales y metodología para su evaluación en fibra dietética. In Fibra Dietética en Iberoamérica. Tecnología y Salud; Lajolo, F., Saura-Calixto, F., Witting, E., Wenzel de Menezes, E., Eds.; Livraria LTDA: Brasil, 2001; pp 195-209.
37. Yeh, H.; Su, N.; Lee, M. Chemical compositions and physicochemical propertiess of fiber-rich materials prepared from shoyu mash residue. J. Agric. Food Chem. 2005, 53, 4361-4366.
38. Pérez-Navarrete, C. Elaboración y caracterización de complementos alimenticios con alto contenido en fibra dietética de maracuyá (Passiflora edulis). Tesis de Licenciatura; Universidad Autónoma de Yucatán: México, 2003; pp 31-43.