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

Table 1

Maturity stage parameters of orange, mango, and prickly pear.

	Orange	Mango	Prickly pear
Soluble solids (°Bx)	15.0 ± 0.0	23.4 ± 0.5	16.8 ± 0.0
Titratable acidity (g·kg^−1)	6.9 ± 0.3	10.7 ± 1.4	1.8 ± 0.3
Maturity index	2.2 ± 0.1	2.2 ± 0.3	9.3 ± 1.3

Values are mean of three determinations  ± SD; g of citric acid per kg of fruit pulp (wb); soluble solids/titratable acidity.