Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

In this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effec...

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Bibliographic Details
Main Authors: Efigenia Montalvo-González, Gabriela Aguilar-Hernández, Aleida Selene Hernández-Cázares, Irving Israel Ruiz-López, Araceli Pérez-Silva, Julián Hernández-Torres, María de los Ángeles Vivar-Vera
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Pineapple pomace
steaming under pressure
hot air-drying
dietary fiber concentrate
antioxidant polyphenols
Vienna-type sausages
residual nitrites
shrinkage
Online Access:http://dx.doi.org/10.1080/19476337.2018.1465125

Internet

http://dx.doi.org/10.1080/19476337.2018.1465125

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