Fiber Ingredients Research Articles

Effect of novel fiber ingredients on ileal and total tract digestibility of energy and nutrients in semi-purified diets fed to growing pigs

Consumption of different dietary fibers may influence the digestibility of carbohydrates and other nutrients. Therefore the objectives of this experiment were to determine the effect of novel fiber ingredients on the apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of gross energy (GE), dry matter (DM), crude protein (CP) and total dietary fiber (TDF) in pigs and to calculate the standardized digestibility of analyzed TDF in four novel fiber ingredients. The AID of DM and GE in diets containing novel fiber ingredients was less (P < 0.05) than in a maltodextrin diet. Addition of cellulose or pullulan, but not resistant starch (RS) 60, RS 75 or soluble corn fiber 70, reduced (P < 0.05) the AID of CP. The average ileal and total tract endogenous losses of analyzed TDF were calculated at 25.25 and 42.87 g kg⁻¹ DM intake, respectively. Addition of novel fiber ingredients to a maltodextrin-based diet had different effects on the AID of DM, CP, GE and TDF. Measurements of the standardized digestibility of analyzed TDF may be a better indicator of TDF fermentability than measurements of AID and ATTD of TDF, because some endogenous metabolites may be analyzed as TDF.

Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease

A large national investigation into the extent of gluten cross-contamination of naturally gluten-free ingredients (flours and starches) sold in Canada was performed. Samples (n = 640) were purchased from eight Canadian cities and via the internet during the period 2010–2012 and analysed for gluten contamination. The results showed that 61 of the 640 (9.5%) samples were contaminated above the Codex-recommended maximum level for gluten-free products (20 mg kg–1) with a range of 5–7995 mg kg–1. For the ingredients that were labelled gluten-free the contamination range (5–141 mg kg–1) and number of samples were lower (3 of 268). This picture was consistent over time, with approximately the same percentage of samples above 20 mg kg–1 in both the initial set and the subsequent lot. Looking at the total mean (composite) contamination for specific ingredients the largest and most consistent contaminations come from higher fibre ingredients such as soy (902 mg kg–1), millet (272 mg kg–1) and buckwheat (153 mg kg–1). Of the naturally gluten-free flours and starches tested that do not contain a gluten-free label, the higher fibre ingredients would constitute the greatest probability of being contaminated with gluten above 20 mg kg–1.

Effects of high fiber ingredients on the performance, metabolizable energy and fiber digestibility of broiler and layer chicks

An experiment was conducted to evaluate the effects of feeding various fiber contents on the performance of chickens bred for egg or meat production from 1 to 21d of age. The lower fiber diet was based on a traditional corn-soybean meal (SBM) diet and the higher fiber diet was formulated by the addition of 60g/kg of both dried distillers grains with solubles (DDGS) and wheat bran in the first period of feeding and 80g/kg of both DDGS and wheat bran in the second period of feeding to the corn-SBM base. The diets were isocaloric and were formulated to meet or exceed NRC requirements. Two lines of male chicks, Ross 308 broilers and Hy-Line W36 layers, were randomly assigned to cages with 11 replicates of 8 chicks for each of the 4 treatments. The evaluation criteria consisted of average daily gain (ADG), average daily feed intake (ADFI), feed efficiency (FE), nitrogen corrected apparent metabolizable energy (AMEn) and neutral detergent fiber (aNDF) digestibility. The higher dietary fiber diet significantly reduced broiler ADG (P≤0.01) for the 1–12d and 1–21d periods but had no effect on layer chick ADG, resulting in a significant interaction. Increasing dietary fiber did not have significant effects on ADFI for the 1–12d and 1–21d periods. Neutral detergent fiber digestibility was higher in layer chicks than broiler chicks regardless of the diet (P≤0.01), and higher dietary fiber concentration resulted in increased ileal (P≤0.01) and total (P≤0.02) aNDF digestibility, across both lines. Apparent metabolizable energy was not different (P=0.96) between lines or dietary fiber content. These results suggest that layer chicks are able to better utilize feed ingredients rich in fiber content compared to broiler chicks, possibly due to decreased ADFI and increased fiber utilization.

Effects of microfluidization on microstructure and physicochemical properties of corn bran

Corn bran was treated by the microfluidization process and the resulting changes in its microstructure and physicochemical properties were examined. The results showed that the microfluidization process could effectively decrease particle size of corn bran and loosen microstructure of the bran matrix. This led to a significant decrease in bulk density and increases in specific surface area. The swelling capacity, water-holding capacity, oil-holding capacity, and cation-exchange capacity increased by 140%, 90%, 140%, and 90%, respectively, after a total of 8 passes through the IC200 and IC87 chambers. In addition, microscopic analysis revealed a gradual disintegration of original cell wall structure and the dissociation of different bran tissues as the extent of microfluidization treatment increased. Findings of this study highlighted the great potential of the microfluidization process in producing a high-quality fiber ingredient from corn bran.

Characterisation of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds as a potential dietary fibre

A galactomannan extracted from the endosperm of Caesalpinia pulcherrima seeds was submitted to partial enzymatic hydrolysis to overcome the limitation of use of this polysaccharide as a dietary fibre ingredient, since the intact galactomannan may promote a considerable increase in the viscosity of food products, even when added at low concentrations. The total dietary fibre recovered from the partially hydrolysed galactomannan (PHGM) was 78.27%. The molar mass of PHGM and the absolute viscosity of aqueous solutions were reduced in relation to the intact galactomannan. Nevertheless, their structural characteristics were very similar when evaluated by thermogravimetric analysis, infrared spectroscopy, and also by 1H and 13C nuclear magnetic resonance. A lack of growth promotion in the food-grade strains tested using PHGM during a preliminary in vitro fermentation assay suggests that the metabolism of these microorganisms most likely would not affect the galactomannan content in products during their production and storage. PHGM presented suitable properties to be added as an alternative dietary fibre source in a wide range of food products, particularly in beverages.

Feed intake, ruminal fermentation, and animal behavior of beef heifers fed forage free diets containing nonforage fiber sources1

Eight Simmental heifers (initial BW 313.4 ± 13.2 kg) were randomly assigned to 1 of 4 experimental treatments in a 4 × 4 double Latin square design. The experiment was performed in four 28-d periods. Treatments tested were a control diet in which barley straw (BS) was used as a fiber source and 3 diets where the main difference was the nonforage fiber source used: soybean hulls (SH), beet pulp (BP) in pellets, and whole cottonseed (WCS). All ingredients, except the fiber sources, were ground through a 3-mm screen. Fiber ingredients were incorporated at 10, 17, 17, and 16% (on DM basis) in BS, SH, BP, and WCS, respectively. All diets were offered ad libitum as total mixed ration and designed to be isoenergetic (2.95 Mcal ME/kg DM), isonitrogenous (15% CP, DM basis), and with a NDF content of 20% (on DM basis) although there was a discrepancy between the theoretical and the actual chemical composition of the diets. Particle size separation was performed using the 3-screen Penn State Particle Separator. Animals were allotted in 8 individual roofed concrete pens equipped with a feedbunk and water trough. Intake was recorded over 7 d in the last week of each experimental period. Behavior was recorded for 24-h on d 2 and d 6 of each experimental week using a digital video recording device. A digital color camera was set up in front of each pen. Data recorded, except behavioral activities, were statistically analyzed using the MIXED procedure of SAS. To test treatment effect for each behavioral activity, analysis was performed using the GLIMMIX procedure of SAS. Diets ranked from greater to lesser proportion of particles of less than 1.18 mm as follows: SH, BS, WCS, and BP. Dry matter intake of heifers fed WCS was greater than the remaining treatments (P = 0.049). The greatest average ruminal pH was registered in heifers fed BS (6.4) and BP (6.3) whereas the smallest was recorded in SH diet (5.9), with WCS (6.2) occupying an intermediate position (P = 0.006). Total chewing time was greater (P = 0.001) in BS and WCS than in SH and BP. In conclusion, the nonforage fiber sources tested in this experiment can be used in forage-free diets fed to beef heifers as total mixed ration (TMR) without negative consequences in DMI in SH and BP diets and with an increased DMI in WCS diet. The WCS diet promoted rumination and total chewing time to the same degree as BS, which demonstrates that it is equally effective as this forage fiber source.

Rice Hull Fiber: Food Applications, Physiological Benefits, and Safety

Evidence from large, well-designed observational studies suggests that dietary fiber from cereals reduces the risk of developing type 2 diabetes, obesity, and cardiovascular disease. Cereal-based fibers are widely available in the food supply, and increased consumption could help Americans meet current public health recommendations for fiber intake. A new fiber ingredient developed from rice hulls is composed of >91% total dietary fiber (as-is basis), of which >97% is insoluble fiber. Rice hull and rice bran fibers share similar compositions and physicochemical properties. Most consist of cellulose, arabinoxylans, and lignins, and >90% are insoluble in water. Administration of rice hull fiber (3.75 or 5% in the diet) for 3 months significantly reduced fasting blood glucose concentrations by up to 22% and blood total cholesterol concentrations by up to 18% in male rats. Although these insoluble fibers are expected to have similar metabolic action in humans, human clinical studies are necessary to confirm t...

Puréed Foods and Fiber

People with swallowing problems who require a puréed diet may not meet their recommended intake of fiber. But puréed diets can be planned to achieve fiber recommendations by choosing higher-fiber puréed foods often. And a variety of fiber ingredients are available that can be added to puréed foods. This 4-page fact sheet was written by Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, January 2013. &#x0D; http://edis.ifas.ufl.edu/fs209

Review of fiber methods and applicability to fortified foods and supplements: choosing the correct method and interpreting results

Fiber is known to be an important part of our nutrition and has many positive health benefits, including weight management and maintaining heart health. In recent years, a number of new ingredients have been manufactured or isolated that are being used to increase the health benefits of a product. Some are used as prebiotics that stimulate the growth of the beneficial bacteria in the gut, or are used as replacements for sugars, starch, or fat in manufactured foods. Fiber supplements have also been produced that can be taken to provide additional fiber to the diet. The term "fiber" does not relate to a single analyte or entity, but instead relates to a multitude of components. This adds to the complexity of analytical testing as there are a number of AOAC International and AACC International official methods which have been validated and can be used. Although methods have been developed for specific fiber ingredients, a number of methods have also been developed to capture just "fiber". These "fiber" methods will capture differing degrees of the different fiber ingredients, so knowledge of the fiber sources is critical. The net result is that a variety of testing approaches may be used, but caution must be exercised in order to ensure that the total fiber result is accurately determined. A critical review of available fiber methodology and possible testing approaches is presented, along with how to accurately interpret and understand results.

Functionality and Application of Dietary Fiber in Meat Products

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

Fiber fermentability effects on energy and macronutrient digestibility, fecal traits, postprandial metabolite responses, and colon histology of overweight cats

Considering the different potential benefits of divergent fiber ingredients, the effect of 3 fiber sources on energy and macronutrient digestibility, fermentation product formation, postprandial metabolite responses, and colon histology of overweight cats (Felis catus) fed kibble diets was compared. Twenty-four healthy adult cats were assigned in a complete randomized block design to 2 groups of 12 animals, and 3 animals from each group were fed 1 of 4 of the following kibble diets: control (CO; 11.5% dietary fiber), beet pulp (BP; 26% dietary fiber), wheat bran (WB; 24% dietary fiber), and sugarcane fiber (SF; 28% dietary fiber). Digestibility was measured by the total collection of feces. After 16 d of diet adaptation and an overnight period without food, blood glucose, cholesterol, and triglyceride postprandial responses were evaluated for 16 h after continued exposure to food. On d 20, colon biopsies of the cats were collected under general anesthesia. Fiber addition reduced food energy and nutrient digestibility. Of all the fiber sources, SF had the least dietary fiber digestibility (P < 0.05), causing the largest reduction of dietary energy digestibility (P < 0.05). The greater fermentability of BP resulted in reduced fecal DM and pH, greater fecal production [g/(cat × d); as-is], and greater fecal concentration of acetate, propionate, and lactate (P < 0.05). For most fecal variables, WB was intermediate between BP and SF, and SF was similar to the control diet except for an increased fecal DM and firmer feces production for the SF diet (P < 0.05). Postprandial evaluations indicated reduced mean glucose concentration and area under the glucose curve in cats fed the SF diet (P < 0.05). Colon mucosa thickness, crypt area, lamina propria area, goblet cell area, crypt mean size, and crypt in bifurcation did not vary among the diets. According to the fiber solubility and fermentation rates, fiber sources can induce different physiological responses in cats, reduce energy digestibility, and favor glucose metabolism (SF), or improve gut health (BP).

Improvement Effect of Resistant Maltodextrin in Humans with Metabolic Syndrome by Continuous Administration

Resistant maltodextrin (RMD) is a soluble dietary fiber ingredient whose physiological functions are well recognized in Foods for Specified Health Use (FOSHU) for maintaining healthy intestinal regularity, blood glucose levels, and serum lipids. However, its efficacy on combined health risks--metabolic syndrome--was not studied yet. In this study the efficacy of RMD on humans with metabolic syndrome was investigated. A randomized double-blind placebo-controlled parallel-group trial was conducted. Thirty subjects with metabolic syndrome were randomly allocated into 2 groups and took either tea containing 9 g of RMD (treatment group) or placebo tea at three mealtimes daily for 12 wk. Blood was collected and body fat was scanned periodically. In the RMD treatment group, waist circumference, visceral fat area, fasting blood glucose, HOMA-R and serum triacylglycerol (TG) were significantly decreased compared to baseline, and significant time-by-treatment interaction was observed for waist circumference, visceral fat area, HOMA-R and serum TG (p=0.044, p=0.012, p=0.032, and p=0.049, respectively). The change ratio of visceral fat area showed negative statistical correlation with the baseline value (p=0.033), suggesting that efficacy of RMD was emphasized in the subjects having a larger visceral fat area. After the 12-wk RMD treatment, the total number of metabolic syndrome risk factors decreased to 20 from 32 with 2 subjects having no risks, while that of the placebo group decreased to 25 from 32. These findings suggest that continuous ingestion of RMD may improve the risk factors of metabolic syndrome by reducing visceral fat and improving glucose and lipid metabolism.

Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues

Approximately 50% of the original whole fruit mass, after citrus processing for juice, consist of the peel, membranes and seeds. Citrus residues consist mainly of insoluble fiber (celluloses) and a small proportion of soluble fiber (hemicelluloses and pectin). For this reason, citrus residues could be considered as a potential high fiber ingredient that is used for food industry. In this study, lemon residues were extruded to modify and increase their soluble fiber fraction. Surface response methodology with six central points and six axial points was used to evaluate the changes in dietary fiber fractions in lemon residues. The independent variables studied were extrusion temperature (from 59.77 to 110.63°C), moisture content of the sample (from 33.18 to 66.82%) and screw speed (from 3.18 to 36.82). The extrusion process increased the soluble fiber from 38.60% in unprocessed lemon residues to 40.00 to 50.01% in extruded samples. The highest content of soluble fiber was 50.00% when operating conditions were high in temperature (100°C), low in moisture content (40%) and low in screw speed (10 rpm). The results of this study indicate that extrusion is a process that has the capability to transform insoluble fiber to soluble fiber in lemon residues. Key words: Lemon residues, extrusion, dietary fiber.

Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues

Approximately 50% of the original whole fruit mass, after citrus processing for juice, consist of the peel, membranes and seeds. Citrus residues consist mainly of insoluble fiber (celluloses) and a small proportion of soluble fiber (hemicelluloses and pectin). For this reason, citrus residues could be considered as a potential high fiber ingredient that is used for food industry. In this study, lemon residues were extruded to modify and increase their soluble fiber fraction. Surface response methodology with six central points and six axial points was used to evaluate the changes in dietary fiber fractions in lemon residues. The independent variables studied were extrusion temperature (from 59.77 to 110.63°C), moisture content of the sample (from 33.18 to 66.82%) and screw speed (from 3.18 to 36.82). The extrusion process increased the soluble fiber from 38.60% in unprocessed lemon residues to 40.00 to 50.01% in extruded samples. The highest content of soluble fiber was 50.00% when operating conditions were high in temperature (100°C), low in moisture content (40%) and low in screw speed (10 rpm). The results of this study indicate that extrusion is a process that has the capability to transform insoluble fiber to soluble fiber in lemon residues. Key words : Lemon residues, extrusion, dietary fiber.

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI

ABSTRACTWheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separately with wheat flour at 0, 5, 10, 15 and 20%. The incorporation of WB and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%, respectively. The dough stability decreased from 10 to 5.5 and 7.0 min. The increase in maximum pressure value was greater upon the addition of WB. The peak viscosity value decreased from 818 to 673 Brabender units (BU) upon the addition of WB. The addition of either WB or OB in the preparation of instant vermicelli made the strands tough. The moisture content and oil uptake decreased from 6.5 to 5.1% and from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking loss increased with increasing levels of either of the bran. Combination of WB (5%) and OB (10–15%) resulted in instant vermicelli of acceptable quality having total dietary fiber content of 6.12%.PRACTICAL APPLICATIONSHigh‐fiber ingredients exhibit many properties that influence the physiological functions of foods. Consumption of high‐fiber products has shown several health benefits. There is a need to have products enriched with dietary fiber. Wheat bran and oat bran, which are good sources of insoluble and soluble dietary fiber, respectively, have been used in the preparation of various bakery products. The utilization of such sources has also helped in reducing the oil uptake during processing. This study would surely help the industry in developing fiber‐rich instant vermicelli using the naturally available fiber‐rich sources.

Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients

This study measures and compares the bioactive content and appearance attributes of juices, dietary fibres (DFs) and skin wastes of three apple genotypes (white fleshed (WF), pink fleshed (PF) and red fleshed (RF)). The juices of the PF and RF apples had more appealing and stable colours and much greater total extractable polyphenol content (TEPC) (RF had the highest, 3.40 mg catechin equivalent/mL juice) and vitamin C (PF had the highest, 14.2 mg/100 mL juice), compared with the WF apple. DFs isolated from the three apples using aqueous and ethanolic methods varied in bioactive profiles as a function of genotype. The TEPC and antioxidant activity (AA) of the fibres decreased in the order of PF > RF > WF. The total DF (TDF) in the fibre obtained using the aqueous method decreased in the order of RF > PF > WF. The ethanolic method yielded higher neutral monosaccharide (NM) and slightly greater TDF contents than the aqueous method. More polyphenol species were detected in the PF fibres, especially those obtained using the aqueous method. The polyphenol content in the apple skin decreased in the order of RF > WF > PF, with PF having slightly more pectic polysaccharides. As a whole, the RF apple appeared to be the best genotype as the potential source for juice, fibre and skin waste extract (SWE) ingredients. The PF apple would be the second best genotype for juice and fibre ingredients. The skin of the RF and WF genotypes would provide a good source of polyphenols. There is potential for promoting RF and PF apple genotypes because of their excellent nutritional values. The aqueous fibre preparation method used herein containing no solvent treatment and freezing steps represents an industrial-scale cost-effective alternative to the conventional ethanolic methods used for producing DFs whilst retaining polyphenols.

Effects of increasing levels of pea hulls in the diet on productive performance, development of the gastrointestinal tract, and nutrient retention of broilers from one to eighteen days of age

The effects of inclusion of pea hulls (PH) in the diet on growth performance, development of the gastrointestinal tract and nutrient retention were studied in broilers from 1 to 18 d of age. There were a control diet based on low fibre ingredients (69.3 total dietary fibre (16.1 g crude fibre/kg)) and three additional diets that resulted from the dilution of the basal diet with 25, 50 and 75 g PH/kg (81.2, 93.2, and 105.1 g total dietary fibre/kg diet, respectively). Each treatment was replicated six times and the experimental unit was a cage with 12 chicks. Growth performance, development of the gastrointestinal tract and the coefficients of total tract apparent retention (CTTAR) of nutrients were recorded at 6, 12 and 18 d of age. In addition, jejunal morphology was measured at 12 and 18 d and the coefficients of apparent ileal digestibility (CAID) of nutrients at 18 d of age. Pea hulls inclusion affected all the parameters studied. The inclusion of 25 and 50 g PH/kg diet improved growth performance as compared to the control diet. The relative weight (g/kg body weight) of proventriculus (P≤0.01), gizzard (P≤0.001) and ceca (P≤0.05) increased linearly as the level of PH in the diet increased. The inclusion of PH affected quadratically (P≤0.01) villus height:crypt depth ratio with the highest value shown at 25 g PH/kg. In general, the CTTAR and CAID of nutrients increased linearly and quadratically (P≤0.05) with increasing levels of PH, showing maximum values with PH level between 25 and 50 g/kg diet. We conclude that the size of the digestive organs increases with increasing levels of PH in the diet. In general, the best performance and nutrient digestibility values were observed with levels of PH within the range of 25 and 50 g/kg. Therefore, young broilers have a requirement for a minimum amount of dietary fibre. When pea hulls are used as a source of fibre, the level of total dietary fibre required for optimal performance is within the range of 81.2–93.2 g/kg diet (25.6–35.0 g crude fibre/kg diet). An excess of total dietary fibre (above 93.2 g/kg diet) might reduce nutrient digestibility and growth performance to values similar to those observed with the control diet.

Effect of sterilisation on dietary fibre and physicochemical properties of onion by-products

Food industries are forced to develop productions without secondary residues. Therefore, there is a considerable emphasis on the recovery, recycling and upgrading of wastes. The possibility has been suggested for the conversion of onion waste into food ingredients, but with a stabilisation treatment being necessary. The objective of this work was to study the effect of sterilisation on fibre fractions, fibre composition and physicochemical properties of onion by-products to evaluate the use of sterilised onion by-products as a source of fibre.Sterilisation produced insoluble dietary fibre decreases and soluble dietary fibre increases, improving the soluble:insoluble ratio. Uronic acids of insoluble dietary fibre were partly solubilised and losses of cellulose and Klason lignin were observed. Physicochemical properties slightly changed with sterilisation. Sterilised by-products showed less oil holding capacity, cation exchange capacity and swelling capacity than control ones, although their physicochemical properties were generally higher than those of cellulose. Therefore, sterilisation would be considered a good method to stabilise onion by-products to use as a potential dietary fibre ingredient.

PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALEL.) AND GUAVA (PSIDIUM GUAJAVAL.) FRUIT POWDERS

ABSTRACT Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients.

CARACTERÍSTICAS QUÍMICAS E FUNCIONALIDADE TECNOLÓGICA DE INGREDIENTES DE SOJA [Glycine Max (L.) Merrill]:carboidratos e proteínas

. The highest concentration of phytates were associated with the protein fractions. Of the eight isoflavone isomers quantified, daidzin and malonyl daidzin were only found in the protein products, and glycitein and acetyl genistin only in the fiber samples. The dietary fiber ingredients showed the greatest hydration properties (WHC 8.4 g.g–1 ; SC 18 mL.g –1 ) and oil related properties, despite having lower percentages of protein, presenting similar capacities to soy flour (OHC 2.4 g.g –1 ; EC 187.8 mL.g –1 and EA 53%).