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Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

Kamal-Eldin, Afaf and Navomy, George and Sobti, Bhawna and AlRashidi, Nouf and Ghnimi, Sami and Ali, Abdul Aziz and Andersson, Annica and Antony, Asha and Hamed, Fathalla (2020). Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.). Scientific Reports. 10 , 21767
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Abstract

Date fruits vary widely in the hardness of their edible parts and they are classifed accordingly into soft, semi-dry, and dry varieties. Fruit texture, a signifcant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profle of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fber contents varied 5.2–7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profle analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the diferent fber constituents correlated variably with the diferent parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate signifcantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.

Authors/Creators:Kamal-Eldin, Afaf and Navomy, George and Sobti, Bhawna and AlRashidi, Nouf and Ghnimi, Sami and Ali, Abdul Aziz and Andersson, Annica and Antony, Asha and Hamed, Fathalla
Title:Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)
Year of publishing :2020
Volume:10
Article number:21767
Number of Pages:11
ISSN:2045-2322
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
URN:NBN:urn:nbn:se:slu:epsilon-p-109189
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-109189
Additional ID:
Type of IDID
DOI10.1038/s41598-020-78713-4
ID Code:19516
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:15 Dec 2020 11:03
Metadata Last Modified:15 Jan 2021 19:24

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