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Journal of Chemistry
Volume 2014 (2014), Article ID 758697, 11 pages
Research Article

Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel

Ecole Nationale d’Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, Route de Soukra, 3038 Sfax, Tunisia

Received 30 May 2013; Accepted 29 October 2013; Published 23 January 2014

Academic Editor: Hamadi Attia

Copyright © 2014 Mohamed Ali Bouaziz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.