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

Table 4

Physicochemical properties of dietary fibre concentrates from orange, mango, and prickly pear peels freeze-dried (FD) and convective hot air-dried (HA).

	SOL (%)	SC (mL·g^−1)	WRC (mL·g^−1)	ORC (mL·g^−1)	pH	TD (mg·mL^−1)
Orange
FD	34.4 ± 0.4^b	8.1 ± 0.2^b	3.9 ± 0.1^a	1.8 ± 0.1^b	4.99 ± 0.01^b	557 ± 8^a
HA	44.7 ± 1.0^a	10.6 ± 0.3^a	3.4 ± 0.1^b	2.5 ± 0.1^a	5.29 ± 0.01^a	449 ± 10^b
Mango
FD	51.1 ± 1.6^a	8.9 ± 0.2^a	3.7 ± 0.1^a	1.7 ± 0.0^a	4.14 ± 0.01^a	804 ± 5^a
HA	47.1 ± 0.7^b	6.5 ± 0.2^b	3.2 ± 0.0^b	1.7 ± 0.0^a	4.00 ± 0.01^b	724 ± 14^b
Prickly pear
FD	53.9 ± 1.2^a	11.2 ± 0.2^a	4.4 ± 0.1^a	2.6 ± 0.0^a	5.08 ± 0.09^b	354 ± 4^b
HA	47.8 ± 1.4^b	10.2 ± 0.4^b	3.7 ± 0.2^b	1.8 ± 0.1^b	5.28 ± 0.02^a	628 ± 16^a

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 (). SOL: solubility; SC: swelling capacity; WRC: water retention capacity; ORC: oil retention capacity; TD: tapping density. All physicochemical properties were calculated with dry basis weights.