characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

机构信息

IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain; School of Biological and Biomedical Sciences, Plymouth University, United Kingdom.

IPOA Research Group, Grupo 1-UMH Grupo REVIV-Generalitat Valenciana, AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra, Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain; Agronomic Superior Research and Teaching Institute, Tunisia.

出版信息

Food Chem. 2014 Jul 1;154:269-75. doi: 10.1016/j.foodchem.2013.12.042. Epub 2013 Dec 14.

DOI:10.1016/j.foodchem.2013.12.042

PMID:24518342

Abstract

The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.

摘要

研究了几种西班牙 Confitera 鲜枣副产物中间食品 (IFP) 的营养、物理化学和技术特性。得到了三种中间食品，两种来自不同成熟度的未漂烫枣 (Khalal 和 Rutab)，第三种来自漂烫 Khalal 果实。中间食品富含膳食纤维 (13-16%，干物质)、酚类物质 (0.56-4.26g GAE/100g 干物质) 和糖 (55-82%，干物质)，主要糖分为葡萄糖和果糖。苹果酸是主要的有机酸，钾是主要的矿物质。漂烫 Khalal 枣有助于防止中间食品褐变，但热处理也会改变糖的组成。结果表明，两个成熟阶段的果实都可生产具有食品工业潜力的中间食品；根据其糖和酚类物质含量，它们可适合用于开发具有不同工业应用的新型成分。此外，建议对未成熟的果实进行漂烫。