Resumo

RAMIREZ, Alejandra  e  PACHECO DE DELAHAYE, Emperatriz. Functional properties of starches with high dietetic fiber content obtained from pineapple, guava and soursop. INCI [online]. 2009, vol.34, n.4, pp.293-298. ISSN 0378-1844.

The functional properties of dehydrated soursop, guava and pineapple high fiber content (13.65-65.64%) flours were compared with a commercial fiber (Vitacel^®) to assess their potential use in foods. The water absorption of fruit flours (457-525%) was higher than in the commercial product (425%) but the oil absorption was lower (156-195%) than Vitacel^® (286%). Guava and soursop flours presented properties of emulsifiers, being greater in water than in NaCl 1M. The guava flour, given its functional properties, can be used as a flavoring agent in various products such as firm yogurt; the pineapple flour, for its hydration properties and flavor, can be recommended in the preparation of crackers; and soursop flour, due to its emulsifier properties and pleasant flavor, could be used in making ice cream. The functional properties and the high fiber content of these flours permit their use as ingredients in desserts.

Palavras-chave : Fibra Dietética; Guanábana; Guayaba; Harina; Piña; Propiedades Funcionales.