Resumo

AGUDELO CADAVID, Edith Lorena; RESTREPO MOLINA, Diego Alonso  e  CARTAGENA VALENZUELA, José Régulo. Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained from Asparagus Byproducts (Asparagus officinalis L.). Rev. Fac. Nac. Agron. Medellín [online]. 2015, vol.68, n.1, pp.7533-7544. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v68n1.47842.

Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from asparagus byproducts and determine its chemical composition [Total Dietary Fiber (TDF), protein, moisture and ash)] and physicochemical [pH, and water activity (aw)] and functional characteristics [Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Index (OAI) and Swelling Volume (SV)]. The plant material was treated through extraction and dehydration thermal treatments. A response surface model was applied to evaluate the effects of extraction and drying temperatures. The TDF ranged from 60.7 to 79%. Significant differences were only observed for TDF, moisture and aw (P ≤ 0.05). The WAI, WSI, OAI and SV were found to be within the range observed for similar plant materials. Due to their functional properties and elevated TDF content, asparagus byproducts can be used as active biological components in food production. This innovative utilization will contribute to reducing the environmental impact of the industrial processing of this vegetable.

Palavras-chave : Natural fiber; drying conditions; healthy food; product development.

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