naa a22 4500 510727042 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0660-1 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0660-1 Physicochemical Properties of Dietary Fibres Prepared from Ambarella ( Spondias cytherea ) and Mango ( Mangifera indica ) Peels [Elektronische Daten] [Benoît Koubala, Germain Kansci, Catherine Garnier, Jean-François Thibault, Marie-Christine Ralet] The preparation of fibres from mango and ambarella peels can offer a way to upgrade by-products. Comparatively to lime, ambarella and mango fibres were prepared from their corresponding peels using ethanolic treatment (85% at 70°C/5min). The peels were characterised for their dry matter content, pH and apparent viscosity. The soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) contents of the samples were determined. Hydration capacity of these fibres was evaluated. Results showed that the ethanolic treatment of the peels (85% at 70°C/5min) had significant (p < 0.05) effects on the contents of neutral sugars and uronic acid (from 105 to even 203mg/g in case of mango fibre). For ambarella fibres, the proportion of IDF (51%) was highest and that of SDF (34%) was lowest. Mango and lime fibres exhibited similar values of IDF (40-43%) and SDF (50-57%). Mango peel fibres had higher hydration capacities than ambarella and lime fibres. The best dietary fibres content and the high hydration capacities of mango peel fibres favour their exploitation in dietary fibre-rich foods preparation. Springer Science+Business Media, LLC, 2011 Ambarella nationallicence Mango nationallicence Peels nationallicence Fibres nationallicence Physicochemical properties nationallicence Hydration nationallicence Koubala Benoît Department of Life and Earth Sciences, University of Maroua, PO Box 55, Maroua, Cameroon aut Kansci Germain Department of Biochemistry, University of Yaounde, PO Box 812, Yaounde, Cameroon aut Garnier Catherine UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut Thibault Jean-François UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut Ralet Marie-Christine UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 591-597 1935-5130 6:2<591 2013 6 11947 https://doi.org/10.1007/s11947-011-0660-1 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0660-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Koubala Benoît Department of Life and Earth Sciences, University of Maroua, PO Box 55, Maroua, Cameroon aut NATIONALLICENCE 700 1- Kansci Germain Department of Biochemistry, University of Yaounde, PO Box 812, Yaounde, Cameroon aut NATIONALLICENCE 700 1- Garnier Catherine UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut NATIONALLICENCE 700 1- Thibault Jean-François UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut NATIONALLICENCE 700 1- Ralet Marie-Christine UR1268 Biopolymères Interactions Assemblages, National Institute of Agronomic Research, F-44300, Cedex 03, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 591-597 1935-5130 6:2<591 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer