Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel
In this study, the chemical composition and functional properties of Agave americana L. (AA) leaves were determined. The Agave leaves powder had a high amount of total dietary fiber (38.40%), total sugars (45.83%), and protein (35.33%), with a relatively low content in ash (5.94%) and lipid (2.03%)....
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2014/758697 |
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| author | Mohamed Ali Bouaziz Rabaa Rassaoui Souhail Besbes |
| author_facet | Mohamed Ali Bouaziz Rabaa Rassaoui Souhail Besbes |
| author_sort | Mohamed Ali Bouaziz |
| collection | DOAJ |
| description | In this study, the chemical composition and functional properties of Agave americana L. (AA) leaves were determined. The Agave leaves powder had a high amount of total dietary fiber (38.40%), total sugars (45.83%), and protein (35.33%), with a relatively low content in ash (5.94%) and lipid (2.03%). The Agave leaves were exhibited with potential food application. The Agave inulin showed a significant difference compared with the commercial inulin as for aw (0.275 against 0.282), pH (5.53 against 5.98), ash (2.89% against 1.19%), protein (3.46% against 1.58%), water holding capacity (2.42% against 1.59%), solubility (73 g/L against 113 g/L), and emulsion capacity (14.48% against 21.42%), respectively. The textural properties of Agave inulin-pectin mixed gels were examined using instrumental Texture Profile Analysis (TPA). Firmness of the prepared Agave inulin-pectin mixed gels was lower than the pectin gel (0.3554 N against 5.7238 N, resp.). This reduction of firmness showed a synergetic effect between pectin and inulin. These results suggested a positive interaction between Agave inulin and pectin to decrease the firmness of mixed gels and open a good alternative to obtain value added products from this resource. |
| format | Article |
| id | doaj-art-a6acb3ef028640e080f5c4b40898847b |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-a6acb3ef028640e080f5c4b40898847b2025-02-03T01:22:11ZengWileyJournal of Chemistry2090-90632090-90712014-01-01201410.1155/2014/758697758697Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin GelMohamed Ali Bouaziz0Rabaa Rassaoui1Souhail Besbes2Ecole Nationale d’Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, Route de Soukra, 3038 Sfax, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, Route de Soukra, 3038 Sfax, TunisiaEcole Nationale d’Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, Route de Soukra, 3038 Sfax, TunisiaIn this study, the chemical composition and functional properties of Agave americana L. (AA) leaves were determined. The Agave leaves powder had a high amount of total dietary fiber (38.40%), total sugars (45.83%), and protein (35.33%), with a relatively low content in ash (5.94%) and lipid (2.03%). The Agave leaves were exhibited with potential food application. The Agave inulin showed a significant difference compared with the commercial inulin as for aw (0.275 against 0.282), pH (5.53 against 5.98), ash (2.89% against 1.19%), protein (3.46% against 1.58%), water holding capacity (2.42% against 1.59%), solubility (73 g/L against 113 g/L), and emulsion capacity (14.48% against 21.42%), respectively. The textural properties of Agave inulin-pectin mixed gels were examined using instrumental Texture Profile Analysis (TPA). Firmness of the prepared Agave inulin-pectin mixed gels was lower than the pectin gel (0.3554 N against 5.7238 N, resp.). This reduction of firmness showed a synergetic effect between pectin and inulin. These results suggested a positive interaction between Agave inulin and pectin to decrease the firmness of mixed gels and open a good alternative to obtain value added products from this resource.http://dx.doi.org/10.1155/2014/758697 |
| spellingShingle | Mohamed Ali Bouaziz Rabaa Rassaoui Souhail Besbes Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel Journal of Chemistry |
| title | Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel |
| title_full | Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel |
| title_fullStr | Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel |
| title_full_unstemmed | Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel |
| title_short | Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel |
| title_sort | chemical composition functional properties and effect of inulin from tunisian agave americana l leaves on textural qualities of pectin gel |
| url | http://dx.doi.org/10.1155/2014/758697 |
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