Potential of selected tropical fruit peels as dietary fiber in functional foods.
Wanlapa S., Wachirasiri K., Sithisam-ang D., Suwannatup T.
Author Affiliation: Food Technology Department, Thailand Institute of Scientific and Technological Research, 35 Moo 3 Technopolis, Klong 5, Klong Luang, Pathum Thani 12120, Thailand.
International Journal of Food Properties 18 : 1306-1316
Abstract : The peels of rambutan, durian, santol, longan, longong, Kaeo mango, and Chok Anan mango were evaluated for their potential to be used as dietary fiber for food enrichment. All dietary fiber samples prepared from selected fruit peels showed high content of total dietary fiber (52-84 g/100 g dry matter) and also exhibited the significant difference in dietary fiber quality. All dietary fiber samples were safe for consumption, which was ensured by the results of an acute toxicity test. In summary, peels of tropical fruits used in this study had a great potential to be used as low-caloric functional ingredients for dietary fiber enrichment.