Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study. (29th September 2017)

• Record Type: Journal Article
• Authors: Xie, Fan; Zhang, Wei; Lan, Xiaohong; Gong, Shengxiang; Wu, Jinhong; Zhang, Shixian; Wang, Zhengwu
• Other Names: Blennow Andreas guestEditor.
• Is Part Of: Stärke. Volume 70:Number 1/2(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-09-29
• Subjects: Insoluble dietary fibers -- Purple‐fleshed‐potato by‐product -- Yellow‐fleshed‐potato by‐product; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.201700104
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract : Potato is a widely consumed crop with a rich starch content, but many 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. YIDF gave a higher water‐ (29.7 ± 2.5 g/g) and oil‐holding capacities (14.3 ± 1.4 g/g), as well as emulsion stability. Although PIDF showed a stronger DPPH free‐radical scavenging and α‐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 GAE mg/g DF). Thermal property was different between YIDF and PIDF, and YIDF presented a more irregular, rough, and porous surface. It can be concluded that the obtained IDFs, especially for YIDF, can be used in the food industry as fiber‐rich functional ingredients.