ASSESSMENT OF PECTIN AND DIETARY FIBER PRESERVATION IN PUMPKIN AND SESAME BIOMASS DURING THERMAL PROCESSING
DOI:
https://doi.org/10.5281/Keywords:
pectin, dietary fiber, pumpkin processing residues, sesame biomass, convective drying, thermal processing, functional feed ingredients, agricultural by-products.Abstract
The valorization of agricultural and food-processing by-products as functional feed ingredients requires processing methods that ensure both storage stability and preservation of nutritionally valuable constituents. Pectic substances and dietary fiber are particularly important components of plant-derived biomass, and their retention during thermal processing largely determines the potential value of the resulting feed materials. The present study evaluated changes in pectin and dietary fiber contents of pumpkin processing residues, sesame flowers, and sesame stems subjected to convective drying at different temperatures.
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