Effect of chemical treatments to reduce the bitterness and drying on chemical physical and functional properties of dietary fiber pomelo powder from Citrus grandis (L.) Osbeck Albedo

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dc.contributor.authorSuwanna Pichaiyongvongdee
dc.contributor.authorBoonyakrit Rattanapun
dc.date.accessioned2025-03-10T07:36:30Z
dc.date.available2025-03-10T07:36:30Z
dc.date.issued2015
dc.description.abstractThe pomelo albedo was selected from three cultivars�Kao Nampung (KNP), Thongdee (TD) and Kao Yai (KY). KNP was a suitable cultivar for preparing dietary fiber powder because it had high crude fiber content and the limonin and naringin contents were lower than for TD and KY. Limonin and naringin are the main bitter components of pomelo albedo which need to be reduced. Three chemicals were used to reduce the bitterness of the pomelo albedo�NaCl (1%, 3%, 5%), CaCO3 (1%, 3%, 5%) as well as various pH levels using 0.1 N NaOH solution (pH 7, 8 and 9). The results showed that all chemicals treatment could reduce the limonin and naringin contents (P � 0.05) but adjusting the organoleptic quality to pH 7 had the highest odor score and the lowest score for bitterness. Two drying methods were studied: freeze drying was conducted at -40 �C for 14 hr and the three conditions for tray drying were 50 �C for 5.5 hr, 60 �C for 4.5 hr and 70 �C for 2 hr. The freeze dried pomelo albedo powder had better physical, chemical and functional properties than the samples that were tray dried (P � 0.05). The water holding capacity and swelling capacity of the dietary fiber pomelo albedo powder were compared with commercial cellulose (carboxymethyl cellulose). It was found that the pomelo albedo dietary fiber powder had better functional properties than the commercial cellulose based on scanning electron microscopy. Thus, dietary fiber pomelo albedo powder can be used as a functional ingredient or in industrial applications using food products. � 2015, Kasetsart University. All rights reserved.
dc.identifier.citationKasetsart Journal - Natural Science
dc.identifier.issn755192
dc.identifier.scopus2-s2.0-84930703480
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4847
dc.languageEnglish
dc.publisherKasetsart University
dc.rights.holderScopus
dc.subjectDietary fiber powder
dc.subjectLimonin
dc.subjectNaringin
dc.subjectPomelo albedo
dc.titleEffect of chemical treatments to reduce the bitterness and drying on chemical physical and functional properties of dietary fiber pomelo powder from Citrus grandis (L.) Osbeck Albedo
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84930703480&partnerID=40&md5=a8115351f7469805981bdaf71f247439
oaire.citation.endPage132
oaire.citation.issue1
oaire.citation.startPage122
oaire.citation.volume49
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