| Summary: | The industrialization of peaches gives origin to
leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber
(DF) concentrates represents a strategy that can be incorporated in productive processes tending to optimize raw
material use. In the present research, DF was obtained
from peach (Prunus persica L.) using an ethanol treatment
followed by dehydration. The influence of four factors:
time and temperature of ethanol treatment prior to drying
step, ratio of ethanol to sample and drying temperature
using microwave or convective drying on different properties (yield, hydration properties, oil holding capacity
and apparent density) of the concentrate obtained, were
studied through a two level orthogonal design. Yield
ranged between 4.38-7.27 g/100g for all the conditions
explored. Time and temperature of the ethanol extraction
affected properties when a subsequent convective drying
was employed. The effect of the ethanol/sample ratio and
of the temperature of drying on oil holding capacity and
hydration properties was mainly detected on samples
dried by microwave technique. The results obtained provide insight into the effect of processing of plant residues on the properties of DF concentrates obtained and
on their potential performance as ingredients or additives for the food industry. It could be concluded that the
drying technique is a key factor in relation to the properties of dietary fiber enriched fractions isolated from peach.
Microwave drying allowed to produce fractions with functional properties that can be modulated through the use
of different relations of ethanol to sample ratio and drying
temperatures.
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