Composition and Physicochemical Characterization of Fiber-Rich Food Processing Byproducts

A wide range of fiber-rich food processing byproducts from various sources have been proposed as value-added ingredients for producing healthier food products. Characterizing their composition and physicochemical properties is crucial to understand their potential uses. Eight fiber-rich byproducts from different sources were fractionated into 2 different particle-size ranges. Different (P ≤ 0.05) proximate composition and physicochemical properties (pasting properties, water-binding capacity, and oil-binding capacity) were exhibited by them. These properties enabled hierarchical cluster analysis and principal component analysis to group the byproducts into 3 different clusters by functionality and from this, assigned ingredients in each cluster to a potential end-uses. Some end use examples include, as a source of fat, protein, sugar, and insoluble fiber; and for uses as a thickening agent, water-binder, emulsion-enhancer, and fat-binder.

Practical application: The data presented in this study can be used by food manufacturers and product developers as the basis for choosing fiber-rich byproducts for specific applications and assist them in developing specific formulation and processing strategies. This characterization will reduce the time for development of fiber-rich foods, increasing industrial uses of byproducts, and decreasing food waste.