Publication: Extraction and application of dietary fiber and cellulose from pineapple cores
Issued Date
2002-01-01
Resource Type
ISSN
00221147
Other identifier(s)
2-s2.0-0036291006
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Science. Vol.67, No.4 (2002), 1308-1313
Suggested Citation
T. Prakongpan, A. Nitithamyong, P. Luangpituksa Extraction and application of dietary fiber and cellulose from pineapple cores. Journal of Food Science. Vol.67, No.4 (2002), 1308-1313. doi:10.1111/j.1365-2621.2002.tb10279.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/19995
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Title
Extraction and application of dietary fiber and cellulose from pineapple cores
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Abstract
Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.0% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough; pitted surfaces and showed good functions in cake-type doughnuts, golden layer cake and beef burgers.