UNASSIGNED: The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon ( @entity69299 Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' ( @entity8694 ) coproducts. The cultivar (RBF and @entity8694 ) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. @entity3363 (38.07-46.98  g/100  g) and total dietary fiber (32.07-43.57  g/100  g) were the main components in both flours (RBF and @entity8694 ). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00  mL/mL), while @entity8694 presented high values for water holding capacity (WHC: 9.47-12.19  g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than @entity8694 (16.12-12.40  g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.

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

@entity69299 :: ('35925', 'Species') :: ['Diospyros kaki'] @entity3363 :: ('MESH:D002241', 'Chemical') :: ['Carbohydrates'] @entity8694 :: ('CHEBI:26911', 'Chemical') :: ['THF']
@entity69299 :: (35925,Species) :: ['Diospyros kaki']
