Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

[EN] The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 degrees C and analyzed at 25 degrees C before and after treatment at 65 degrees C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 degrees C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.A.T.N. received financial support from the Generalitat Valenciana (program FDEGENT 2018) for her research stay at the UPV.Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods. 10(5):1-19. https://doi.org/10.3390/foods1005101711910