Comparative of Functional Properties on Dietary Fiber from Jujube Juice Pomace and Fruit Wine Pomace

In order to explore the difference of the functional properties of dietary fiber from pomace of jujube juice and wine. Jujube juice pomace and fruit wine pomace were used to prepare the dietary fiber. The water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from jujube pomace were tested. The functional properties of dietary fiber from jujube pomace were evaluated. The results showed that the water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from jujube fruit wine pomace were significantly higher than juice pomace(P<0.05),with the extension of fermentation days,the functional properties of dietary fiber from jujube pomace were gradually increased. After 8 days fermentation,the water holding capacity,swelling capacity,solubility,oil holding capacity,cation exchange capacity,adsorption capacity of cholesterol,deoxycholic acid sodium and glucose of dietary fiber from fruit wine pomace were 1.10,1.11,1.75,1.39,2.03,1.49,1.10 and 1.83 times higher than those from juice pomace. The results indicated that fermentation could improve the functional properties of dietary fiber from jujube pomace.