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

Table 3

Dietary fibre 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).

	IDF	SDFP	SDFS	SDF	TDF	SDF : TDF
Orange
FD	46.3 ± 1.2^a	5.6 ± 0.3^a	1.7 ± 0.2^a	7.4 ± 0.4^a	54.7 ± 0.9^a	0.14
HA	42.7 ± 0.5^b	5.6 ± 0.2^a	0.9 ± 0.0^b	6.4 ± 0.3^b	49.2 ± 0.0^b	0.13
Mango
FD	33.4 ± 0.8^a	19.5 ± 0.2^a	2.2 ± 0.5^a	21.8 ± 0.8^a	54.8 ± 1.3^a	0.40
HA	32.3 ± 1.3^a	20.1 ± 0.6^a	0.8 ± 0.0^b	20.8 ± 0.4^a	53.0 ± 1.3^a	0.39
Prickly pear
FD	34.0 ± 0.6^b	4.7 ± 0.2^b	1.4 ± 0.2^a	6.1 ± 0.3^b	40.0 ± 0.9^b	0.15
HA	40.7 ± 6.0^a	12.3 ± 7.5^a	1.4 ± 1.0^a	13.3 ± 7.8^a	49.2 ± 5.6^a	0.27

Values are mean of four determinations ± SD. Values per fruit (freeze-dried or convective hot air-dried) within the same column followed by different letters are significantly different (). IDF: insoluble dietary fibre; SDFP: high-molecular weight soluble dietary fibre; SDFS: low-molecular weight soluble dietary fibre; SDF: soluble dietary fibre; TDF: total dietary fibre.