Year: 2018
Type: article
Abstract: The development of food products that contain value-added dietary fibre beside different classes of phytochemicals is of great interest nowadays. The present research aimed to evaluate the powder obtained from onion processing waste (OPW) for its potential use as a value-added by-product in food sector. Data on chemical and microbiological characterization of onion processing waste powder (OPWP) were obtained. The dietary fibre content and antioxidant activity were also determined. The results showed that the OPWP was a low-calorie natural source of insoluble fibres (60.52±0.13 g/100 g dw), total phenols (41.04±1.22 mg GAE/g dw), and total flavonoids (20.44±1.22 mg QE/g dw). Moreover, the OPWP could be considered as an important source of total fructans (9.04±0.28 g/100 g dw), fructooligosaccharides (2.76 g/100 g dw), and inulin (2.41±0.18 g/100 g dw). In conclusion, this OPWP could be used as a value-added and healthy food ingredient.
Source: Acta Alimentaria
Institution: University of Food Technologies
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W2803748280