Lucas-González Raquel, Viuda-Martos Manuel, Pérez-Álvarez José Ángel, Fernández-López Juana
IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain.
AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Crta. Beniel km. 3,2, E-03312, Orihuela, Alicante, Spain.
Plant Foods Hum Nutr. 2017 Mar;72(1):67-73. doi: 10.1007/s11130-016-0592-z.
The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07-46.98 g/100 g) and total dietary fiber (32.07-43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47-12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than THF (16.12-12.40 g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.
这项工作的目的是研究颗粒大小对从柿子（柿属植物柿树品种‘Rojo Brillante’（RBF）和‘Triump’（THF）副产品中获得的两种面粉的组成、理化、技术功能和生理功能特性的影响。品种（RBF和THF）和颗粒大小对所有研究参数都有显著影响，不过根据所评估的特性，只有其中一种影响占主导。碳水化合物（38.07 - 46.98克/100克）和总膳食纤维（32.07 - 43.57克/100克）是两种面粉（RBF和THF）的主要成分。此外，不溶性膳食纤维占总膳食纤维含量的68%以上。所有研究的颜色特性都受品种和颗粒大小的影响。对于两个品种，颗粒尺寸越小，亮度和色调值越高。RBF面粉的乳化活性值较高（69.33 - 74.00毫升/毫升），而THF的持水能力值较高（WHC：9.47 - 12.19克水/克样品）。一般来说，RBF的胆汁结合能力（BHC）和脂肪/油结合值（分别为19.61 - 12.19克胆汁/克样品和11.98 - 9.07）高于THF（分别为16.12 - 12.40克胆汁/克样品和9.78 - 7.96）。颗粒大小对WHC和BHC的影响非常明显。由于其膳食纤维含量、技术功能和生理功能特性，柿子面粉似乎具有作为潜在功能成分的良好特性。
