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Chemical composition,functional properties,and effect of inulin from tunisian Agave americana L. Leaves on textural qualities of pectin gel
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نویسنده
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bouaziz m.a. ,rassaoui r. ,besbes s.
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منبع
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journal of chemistry - 2014 - دوره : 2014 - شماره : 0
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چکیده
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In this study,the chemical composition and functional properties of agave americana l. (aa) leaves were determined. the agave leaves powder had a high amount of total dietary fiber (38.40%),total sugars (45.83%),and protein (35.33%),with a relatively low content in ash (5.94%) and lipid (2.03%). the agave leaves were exhibited with potential food application. the agave inulin showed a significant difference compared with the commercial inulin as for aw (0.275 against 0.282),ph (5.53 against 5.98),ash (2.89% against 1.19%),protein (3.46% against 1.58%),water holding capacity (2.42% against 1.59%),solubility (73 g/l against 113 g/l),and emulsion capacity (14.48% against 21.42%),respectively. the textural properties of agave inulin-pectin mixed gels were examined using instrumental texture profile analysis (tpa). firmness of the prepared agave inulin-pectin mixed gels was lower than the pectin gel (0.3554 n against 5.7238 n,resp.). this reduction of firmness showed a synergetic effect between pectin and inulin. these results suggested a positive interaction between agave inulin and pectin to decrease the firmness of mixed gels and open a good alternative to obtain value added products from this resource. © 2014 mohamed ali bouaziz et al.
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آدرس
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ecole nationale d'ingénieurs de sfax,laboratoire analyses alimentaires,route de soukra, Tunisia, ecole nationale d'ingénieurs de sfax,laboratoire analyses alimentaires,route de soukra, Tunisia, ecole nationale d'ingénieurs de sfax,laboratoire analyses alimentaires,route de soukra, Tunisia
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Authors
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