Chemical Composition, Functional Properties, and Effect of Inulin from TunisianAgave americanaL. Leaves on Textural Qualities of Pectin Gel

Abstract

In this study, the chemical composition and functional properties ofAgave americanaL. (AA) leaves were determined. TheAgaveleaves powder had a high amount of total dietary fiber (38.40%), total sugars (45.83%), and protein (35.33%), with a relatively low content in ash (5.94%) and lipid (2.03%). TheAgaveleaves were exhibited with potential food application. TheAgaveinulin showed a significant difference compared with the commercial inulin as for aw (0.275 against 0.282), pH (5.53 against 5.98), ash (2.89% against 1.19%), protein (3.46% against 1.58%), water holding capacity (2.42% against 1.59%), solubility (73 g/L against 113 g/L), and emulsion capacity (14.48% against 21.42%), respectively. The textural properties ofAgaveinulin-pectin mixed gels were examined using instrumental Texture Profile Analysis (TPA). Firmness of the preparedAgaveinulin-pectin mixed gels was lower than the pectin gel (0.3554 N against 5.7238 N, resp.). This reduction of firmness showed a synergetic effect between pectin and inulin. These results suggested a positive interaction betweenAgaveinulin and pectin to decrease the firmness of mixed gels and open a good alternative to obtain value added products from this resource.