Premium
Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores
Author(s) -
Prakongpan T.,
Nitithamyong A.,
Luangpituksa P.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10279.x
Subject(s) - cellulose , chemistry , fiber , extraction (chemistry) , water extraction , dietary fiber , settling , flocculation , chromatography , food science , pulp and paper industry , organic chemistry , environmental science , environmental engineering , engineering
Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.8% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough, pitted surfaces and presented showed good functions in cake‐type doughnuts, golden layer cake and beef burgers.