Characterization of dietary fiber, including associated polyphenols, in residues of three tropical fruits subjected to different industrial processing
International Journal of Development Research
Characterization of dietary fiber, including associated polyphenols, in residues of three tropical fruits subjected to different industrial processing
Received 13th March, 2020; Received in revised form 27th May, 2020; Accepted 11th June, 2020; Published online 24th July, 2020
Copyright © 2020, Tarliane Martins Tavares et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this work, the main characteristics of natural products rich in antioxidant food fiber and associated compounds obtained in the industry from the bagasse of assai, cashew apple and guava are described. The components of the total dietary fiber and its soluble and insoluble fractions from the industrial process of pulping and refining were evaluated. The method used to determine the dietary fiber contents was the indigestible fraction. The total amount of dietary fiber in the guava (85% pulped and 82% refined), assai (98% pulped and 85% refined) and cashew apple (85% pulped and 78% refined), showed that they can be considered excellent sources of Dietary fiber, presenting a new food alternative to the industrial sector, and also it can be used in the elaboration of new products.
