Results
Title

Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study.

Authors

Fan Xie; Wei Zhang; Xiaohong Lan; Shengxiang Gong; Jinhong Wu; Shixian Zhang; Zhengwu Wang

Abstract

Potato is awidely consumed cropwith a rich starch content, butmany benefits of its by-products are still underutilized. To highlight its potential values, we extracted insoluble dietary fibers from yellow (YIDF) and purple (PIDF) fleshed potato by-products and evaluated their physicochemical, functional, and structural properties. Chemical compositions were significantly different between YIDF and PIDF. YIDFgave a higherwater- (29.7±2.5 g/g) and oil-holding capacities (14.3±1.4 g/g), as well as emulsion stability. Although PIDFshowed a strongerDPPH free-radical scavenging and a-glucosidase inhibitory activities,ABTS and FRAP free-radical scavenging activities were similar to those of YIDF. Surprisingly, PIDF (0.17±0.01 GAE mg/g DF) did not give a higher total phenolic content than YIDF (0.24±0.01 GAEmg/g DF). Thermal property was different between YIDFand PIDF, and YIDFpresented a more irregular, rough, andporous surface. It can be concluded that the obtained IDFs, especially forYIDF, can be used in the food industry as fiber-rich functional ingredients.

Subjects

DIETARY fiber; STARCH; POTATOES; GLUCOSIDASES; FOOD industry

Publication

Starch / Staerke, 2018, Vol 70, Issue 1/2, p1

ISSN

0038-9056

Publication type

Academic Journal

DOI

10.1002/star.201700104