Table 1 summarizes the chemical compositions of PFSP and PFA. The proximate composition analysis showed higher protein and fat contents in PFSP samples (pb0.05) than in PFA, while PFA showed higher(pb0.05) ash and total dietary fiber contents than PFPS. The PFA and PFSP had a protein content of 0.35 and 1.49 g/100 g d.m. respectively,
values lower than those reported by Martínez et al. (2012a) in passion fruit extracts obtained from pulp, peel and seeds. As regards the lipid content, PFA had a lipid content of 1.00 g/100 g. On the other hand, PFSP had a very high fat content (29.54 g/100 g), which is similar to the value reported by Chau and Huang (2004) in passion fruit seed fibers
(24.50 g/100 g). This high lipid content could be a limiting factor in its potential application as ingredient in food. The PFA and PFSP
showed a very high ash content. Such high ash content could be a problemfor
the potential application of these co-products in food, since the
amounts ofmetal ions would increase considerably and might facilitate
the oxidation of the product in which they are incorporated (Martínez
et al., 2012b).
Table 1 summarizes the chemical compositions of PFSP and PFA. The proximate composition analysis showed higher protein and fat contents in PFSP samples (pb0.05) than in PFA, while PFA showed higher(pb0.05) ash and total dietary fiber contents than PFPS. The PFA and PFSP had a protein content of 0.35 and 1.49 g/100 g d.m. respectively,
values lower than those reported by Martínez et al. (2012a) in passion fruit extracts obtained from pulp, peel and seeds. As regards the lipid content, PFA had a lipid content of 1.00 g/100 g. On the other hand, PFSP had a very high fat content (29.54 g/100 g), which is similar to the value reported by Chau and Huang (2004) in passion fruit seed fibers
(24.50 g/100 g). This high lipid content could be a limiting factor in its potential application as ingredient in food. The PFA and PFSP
showed a very high ash content. Such high ash content could be a problemfor
the potential application of these co-products in food, since the
amounts ofmetal ions would increase considerably and might facilitate
the oxidation of the product in which they are incorporated (Martínez
et al., 2012b).
การแปล กรุณารอสักครู่..