Fibre Concentrates from By-products of Kinnow Process Optimisation and Assessment of Antioxidative and Functional Properties
DOI:
https://doi.org/10.52151/jae2023603.1822Keywords:
By-products, dietary fibre, functional properties, kinnow peel, kinnow pomace, optimisationAbstract
Optimisation of process parameters for the preparation of dietary fibre concentrate (DFC) from by-products of kinnow was done. Three independent variables viz. temperature (30-90 °C), time (5-15 min), and water-to-solid ratio (5-10) were selected in Box-Behnken experimental design using Design Expert software and evaluated the effect on biochemical and functional properties of DFC. Optimisation of process parameters was done based on responses: Total dietary fibre (TDF), Ferric Reducing Antioxidant Power (FRAP), water holding capacity (WHC), and oil holding capacity (OHC) using response surface methodology (RSM). The optimum values of process parameters for preparation of DFC from peel and pomace were: temperature 73.98 and 60.52 °C, time 5 and 8.33 min, and water-to-solid ratio of 5.0, under which 68.74% and 65.17% TDF, 42.45 mg.g-1 and 21.55 mg.g-1 FRAP, 7.80 g.g-1 and 7.01 g.g-1 WHC, and 5.88 g.g-1 and 3.53 g.g-1 OHC, respectively, were obtained. Higher TDF, phenolics, antioxidative, and functional properties were found in peel DFC than pomace DFC. Peel DFC had better IDF: SDF ratio (2.8) as compared to pomace DFC (4.5). The results indicated that DFC from both peel and pomace had good antioxidative and functional properties, and can be used as a dietary fibre source in formulation of functional food products. However, peel DFC was better in terms of optimum IDF: SDF content and other quality parameters.
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