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Characterization of syrups and dietary fiber obtained from mesquite pods (Prosopis pallida L.)
- Bravo, L., Grados, N., Saura-Calixto, F.
- Journal of agricultural and food chemistry 1998 v.46 no.5 pp. 1727-1733
- Prosopis pallida, pods, plant extracts, syrups, concentrates, drying, milling, extraction, food technology, chemical composition, color, pH, industrial applications, dietary fiber, Peru
- Milled mesquite pods (Prosopis pallida) were washed in a pilot plant with water at two different weight:water ratios, times, and temperatures to obtain aqueous extracts and solid residues. The extracts were concentrated under two different conditions to obtain syrups or "algarrobinas", and the residues were dried and milled to yield dietary fiber (DF) concentrates. Total soluble sugars, protein, ash, and polyphenolic compounds were analyzed in syrups and DF concentrates, as well as fiber, starch, and fat in the fiber concentrates. The proximate composition of mesquite pulp was also analyzed. The main components of mesquite pulp were dietary fiber (257.1 g/kg) and soluble sugars (539.5 g/kg). Syrups were compared to three others commercialized locally in some regions of Peru, showing less sucrose inversion than in the commercial ones and the same brown color. Of the two fiber products obtained, one of them was a concentrate rich in total DF (801.9 g/kg) composed of mainly insoluble fiber. The other product had a lower DF content (447.7 g/kg) but a higher soluble sugar concentration (263.3 g/kg). The potential application of these products in the food industry is discussed.