Physicochemical, functional and structural characterization of fibre from defatted Rosa rubiginosa and Gevuina avellana seeds

Abstract

The composition, functional properties and structural features of the fiber from Rosa rubiginosa defatted seeds and from Gevuina avellana defatted and partially deproteinized seeds were evaluated. The effect of phosphate salts and temperature during the extraction of fibres and the influence of two drying technologies on the distribution of soluble and insoluble dietary fibre were assessed. The extraction of protein and monosaccharides was favoured by increasing temperature in the range studied. Water and oil absorption capacities higher than 10 g g −1 were observed for soluble and insoluble fibres from Gevuina avellana and for the soluble ones from Rosa rubiginosa. The insoluble fibre product from Rosa and Gevuina contained 650-810 g kg −1 and 390-440 g kg −1 neutral detergent fibre respectively. The protein content in the insoluble fibre varied in the range 100-150 g kg −1 and 120-260 g kg −1 and in the soluble fibre between 200-550 g kg −1 and 180-370 g kg −1 for Rosa and Gevuina respectively.

Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an Ingredient

“…Also, differences have been reported in the microstructures of sDF and iDF particles. Moure and others (2004) reported a regular porous structure in sDF with more intense disruption in the iDF fraction; the microstructure of the DF exhibited areas with differing porosities and features common to both iDF and sDF, as in the WGDF concentrate used in this study. It is important to note that the mode of DF preparation and the grinding process modify DF structure, and this can alter the physical characteristics of DF concentrates (functional properties).…”

Avaliação do efeito fisiológico da farinha de semente de abóbora (Cucurbita maxima, L.) no trato intestinal de ratos

“…Teores consideráveis desses macronutrientes e de fibras alimentares também foram encontrados em outros tipos de sementes vegetais (MATUDA; MARIA NETO, 2005;MOURE et al, 2004;VALLILO et al, 2001).…”

Compositional analysis and roasting behaviour of gevuina and macadamia nuts

“…Macadamias have about 71% to 79% oil content while gevuina nuts have 47% with higher levels of carbohydrates (fibre) and protein (Halloy et al. , 1996; Moure et al. , 2004).…”

“…Radicals are produced during roasting yet remain intact due to the low water activity but may become active if an increase in water activity occurs during storage (Kaijser et al, 2000). Macadamias have about 71% to 79% oil content while gevuina nuts have 47% with higher levels of carbohydrates (fibre) and protein (Halloy et al, 1996;Moure et al, 2004).…”