Influence of cultivar and growing location on composition and functionality of dietary fibre concentrates produced from forced roots of Belgian endive (Cichorium intybus var. foliosum)

Onderzoeksoutput: Bijdrage aan tijdschriftA2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1peer review

Uittreksel

Forced roots of Belgian endive (Cichorium intybus var. foliosum) are by-products with promising valorization
potential. The roots of four cultivars grown in four locations and mixes derived thereof, were used to produce
dietary fibre concentrates (DFCs). Obtained DFCs were characterized by a low concentration of total sugars (TS),
phenolic compounds (PCs) and sesquiterpene lactones (SLs) and high content of the dietary fibre (DF) and
functional properties. On average, total dietary fibre content (TDF) was 82.93 g/100 g DW, where the insoluble
fraction was dominant (71.98–78.08 g/100 g DW). All DFCs showed high water (WHC) and oil holding capacity
(OHC) (9.95–15.48 g/g DW and 2.58–4.11 g/g DW, respectively) and swelling capacity (SWC)
(13.20–22.95 mL/g DW). Although differences in genotype and location induced variability in the studied parameters,
the DFCs showed similar DF profile and functionality, suggesting that forced roots represent a robust
feedstock for DFC production and developing market-relevant plant-based food products.
Oorspronkelijke taalEngels
TijdschriftJournal of Food Composition and Analysis
ISSN0889-1575
DOI's
PublicatiestatusGepubliceerd - 11-nov-2021

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