Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

<div>Correlation among physicochemical properties and different dietary fibre fractions: (a) solubility (SOL) and IDF, (b) swelling capacity (SC) and TDF, (c) water retention capacity (WRC) and SDFS, and (d) oil retention capacity (ORC) and TDF of DFC from fruit peels obtained by freeze-drying and convective hot air-drying. TDF: total dietary fibre; IDF: insoluble dietary fibre; SDFS: low-molecular weight soluble dietary fibre.</div>

Journal of Food Quality

fig1

Figure 1

Figure 1: Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels 

Figure 1 | Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels 