Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

摘要: The aim of the work was to study influence particle size in composition, physicochemical, techno-functional and physio-functional properties two flours obtained from persimmon (Diospyros kaki Trumb. cvs. ‘Rojo Brillante’ (RBF) ‘Triump’ (THF) coproducts. cultivar (RBF THF) significantly affected all parameters under study, although depending on evaluated property, only one these effects predominated. Carbohydrates (38.07–46.98 g/100 g) total dietary fiber (32.07–43.57 g/100 g) were main components both THF). Furthermore, insoluble represented more than 68% content. All color studied influenced by size. For cultivars, lower size, higher lightness hue values. RBF showed high values for emulsifying activity (69.33–74.00 mL/mL), while THF presented water holding capacity (WHC: 9.47–12.19 g water/g sample). bile (BHC) fat/oil binding were, general, (19.61–12.19 g bile/g sample 11.98–9.07, respectively) (16.12–12.40 g 9.78–7.96, respectively). effect really evident WHC BHC. Due their content, properties, seem have a good profile be used as potential functional ingredient.