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

Table 2

Proximate composition (g·100 g⁻¹ db) of dietary fibre concentrates from orange, mango, and prickly pear peels freeze-dried (FD) and convective hot air-dried (HA).

	Orange		Mango		Prickly pear
	FD	HA	FD	HA	FD	HA
Final moisture (wb)	1.3 ± 0.2^b	2.1 ± 0.1^a	2.5 ± 0.3^a	1.9 ± 0.4^a	2.8 ± 0.3^a	3.5 ± 0.3^b
Protein (N × 6.25)	3.6 ± 0.2^b	4.9 ± 0.1^a	4.1 ± 0.1^a	3.8 ± 0.1^a	6.1 ± 0.2^a	4.4 ± 0.3^b
Fat	1.1 ± 0.5^a	1.5 ± 0.1^a	2.1 ± 0.4^a	1.4 ± 0.8^a	1.6 ± 0.2^a	1.3 ± 0.3^a
Ash	3.1 ± 0.2^b	4.2 ± 0.1^a	3.9 ± 0.2^a	2.9 ± 0.2^b	21.6 ± 0.2^a	18.8 ± 1.0^a
Carbohydrates	92.2 ± 0.4	89.4 ± 0.1	89.9 ± 0.3	91.9 ± 0.5	70.7 ± 0.2	75.6 ± 0.6

Values are mean of three determinations ± SD. Values per fruit (freeze-dried or convective hot air-dried) within the same row followed by different letters are significantly different (). Carbohydrate content includes digestible and nondigestible carbohydrates (i.e., dietary fibre) and was calculated by difference.