title: Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.
abstract: The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07-46.98 g/100 g) and total dietary fiber (32.07-43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47-12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than THF (16.12-12.40 g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Lucas-González
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain. mviuda@umh.es.|AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Crta. Beniel km. 3,2, E-03312, Orihuela, Alicante, Spain. mviuda@umh.es.
authors.forename: Manuel
authors.identifier: http://orcid.org/0000-0001-9801-3819
authors.initials: M
authors.lastname: Viuda-Martos
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain.
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: Pérez-Álvarez
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department, Miguel Hernández University, Orihuela, Alicante, Spain.
authors.forename: Juana
authors.initials: J
authors.lastname: Fernández-López
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber; D029788:Diospyros / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D010316:Particle Size; D014867:Water / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D014867:Water
keywords: Coproduct; Dietary fiber; Particle size; Persimmon; Techno-functional properties