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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1002/star.19910430609

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0975-8402

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In vitro physicochemical phytochemical and functi

Authors: Sangeeta Saikia Charu Lata Mahanta
Publish Date: 2015/12/03
Volume: 53, Issue: 3, Pages: 1496-1504
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Abstract

A comparative study was done on the health promoting and functional properties of the fibers obtained as byproducts from six fruits viz pomace of carambola Averrhoa carambola L and pineapple Ananas comosus L Merr peels of watermelon Citrullus lanatus Burmese grape Baccurea sapida Muell Arg and Khasi mandarin orange Citrus reticulata Blanco and blossom of seeded banana Musa balbisiana ABB Highest yield of fiber was obtained from Burmese grape peel BGPL 7994 ± 041 g/100 g and seeded banana blossom BB 7718 ± 020 g/100 g The total dietary fiber content TDF was highest in fiber fraction derived from pineapple pomace PNPM 7976 ± 042 g/100 g and BGPL 6727 ± 039 g/100 g All the samples contained insoluble dietary fiber as the major fiber fraction The fiber samples showed good water holding oil holding and swelling capacities The fiber samples exhibited antioxidant activity All the samples showed good results for glucose adsorption amylase activity inhibition glucose diffusion rate and glucose diffusion reduction rate index

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
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  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
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  18. Quality of rusks prepared by incorporation of concentrated whey
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  28. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
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