Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products
Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs.
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2017
|
| Subjects: | Onion by-products, Thermal treatments, Fibre concentrates, Physicochemical properties, Hypoglycaemic effects, |
| Online Access: | http://hdl.handle.net/10261/194182 http://dx.doi.org/10.13039/501100006280 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|