Chemical and functional properties of several plants sources from Chihuahuan Ddesert

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Abstract: Dietary fiber means carbohydrate polymers with 10 or more monomeric units which are not hydrolyzed by the endogenous enzymes in the small intestine of humans. There are several dietary fibers classifications, the most used is according their solubility: soluble or insoluble dietary fiber. Each type of fiber has a different chemical and functional properties which are some related to water or oil retention and the capacity to hold some cation. All of these properties have an influence on several body responses, linked to health and wellness of each individual. The aim of this work was to determine the chemical and functional properties of several vegetal sources of Chihuahuan desert and the behavior on some adverse health conditions derived from unhealthy food choices as diabetes. A proximate analysis was carried out determining moisture, ash, protein and ether extract as well as the insoluble fiber (IF), soluble fiber (SF), and dietary total fiber (DTF) content and the functional properties of dietary fiber as water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC) and cation exchange capacity (CEC) were determined. The results showed that leaves of smooth amaranth were chemically different to the other analyzed samples and the best DTF and IF content was observed in cabuche, while agave bagasses (green and ashen), peel of prickly pears and leaves of smooth amaranth showed the highest SF content. The dietary fiber sources that presented the best functional properties were cabuche and agave bagasses (green and ashen) which suggest that they could be a good source of dietary fiber.

Tesis Marisol Cruz Requena

 


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