A wide range of fiber-rich food processing byproducts from various sources have been proposed as value-added ingredients for producing healthier food products. Characterizing their composition and physicochemical properties is crucial to understand their potential uses. Eight fiber-rich byproducts from different sources were fractionated into 2 different particle-size ranges. Different (P ≤ 0.05) proximate composition and physicochemical properties (pasting properties, water-binding capacity, and oil-binding capacity) were exhibited by them. These properties enabled hierarchical cluster analysis and principal component analysis to group the byproducts into 3 different clusters by functionality and from this, assigned ingredients in each cluster to a potential end-uses. Some end use examples include, as a source of fat, protein, sugar, and insoluble fiber; and for uses as a thickening agent, water-binder, emulsion-enhancer, and fat-binder. PRACTICAL APPLICATION The data presented in this study can be used by food manufacturers and product developers as the basis for choosing fiber-rich byproducts for specific applications and assist them in developing specific formulation and processing strategies. This characterization will reduce the time for development of fiber-rich foods, increasing industrial uses of byproducts, and decreasing food waste.

中文翻译：

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富含纤维的食品加工副产品的组成和物理化学表征

已经提出了来自各种来源的各种富含纤维的食品加工副产品作为生产更健康食品的增值成分。表征它们的组成和物理化学性质对于了解它们的潜在用途至关重要。来自不同来源的八种富含纤维的副产品被分成 2 个不同的粒度范围。它们表现出不同的（P ≤ 0.05）近似成分和物理化学性质（糊化性质、水结合能力和油结合能力）。这些属性使分层聚类分析和主成分分析能够按功能将副产品分为 3 个不同的聚类，并由此将每个聚类中的成分分配给潜在的最终用途。一些最终用途的例子包括，作为脂肪、蛋白质、糖的来源，和不溶性纤维；用作增稠剂、水粘合剂、乳化增强剂和脂肪粘合剂。实际应用 本研究中提供的数据可供食品制造商和产品开发商用作为特定应用选择富含纤维的副产品的基础，并帮助他们制定特定的配方和加工策略。这种特性将减少开发富含纤维的食物的时间，增加副产品的工业用途，并减少食物浪费。实际应用 本研究中提供的数据可供食品制造商和产品开发商用作为特定应用选择富含纤维的副产品的基础，并帮助他们制定特定的配方和加工策略。这种特性将减少开发富含纤维的食物的时间，增加副产品的工业用途，并减少食物浪费。实际应用 本研究中提供的数据可供食品制造商和产品开发商用作为特定应用选择富含纤维的副产品的基础，并帮助他们制定特定的配方和加工策略。这种特性将减少开发富含纤维的食物的时间，增加副产品的工业用途，并减少食物浪费。