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

Table 3

Functional properties of Agave americana L. leaves powder, inulin extracted from Agaves americana, and commercial inulin obtained by lyophilisation.

Parameters	Solubility at 25°C (g/L)	WHC; (g of water/g of sample)	OHC; (g of oil/g of sample)	SP; (mL of water/g of sample)	Emulsion capacity (%)
Agave powder	***	14.60 ± 0.66^c	9.87 ± 0.29^b	15.20 ± 0.30^b	17.17 ± 1.04^c
Agave inulin	73.47 ± 0.14^a	2.42 ± 0.18^b	3.26 ± 0.59^a	1.99 ± 0.13^a	14.48 ± 0.23^a
Commercial Inulin	113.68 ± 4.14^b	1.59 ± 0.02^a	3.47 ± 0.03^a	1.08 ± 0.01^a	21.42 ± 0.70^b

Means in the same column with different letters are significantly different (𝑃<0.05).
WHC: water holding capacity, OHC: oil holding capacity, SP: swelling power.