New approaches in the preparation of high dietary fibre powders from fruit by-products

The market for dietary fibre is highly competitive and, for new products, new healthy properties are necessary in addition to those of traditional products. This article deals with the production of high dietary fibre powders from fruit by-products and the potential preparation of those fibres with associated bioactive compounds. While milling and screening have been the main steps in obtaining high dietary fibre powders from cereals; wet milling, washing, drying and dry milling are very important in producing fibres from fruits. The effects of some technological treatments on the quality of the fibres obtained from orange, mango and other materials are also illustrated.

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