Effects of Different Preparation Methods on the Quality of Dietary Fibers from Tangelo Peel

Orange peel can be used to produce high quality dietary fiber, among which the content of soluble dietary fiber, total flavonoids and total antioxidant capacity are important indexes to determine the quality of dietary fiber from orange peel. In this paper, the effects of different drying and grinding methods on the contents of soluble dietary fiber (SDF), total flavonoids and total antioxidant capacity of dietary fiber from Jianyang tangelo peel were analyzed and compared. The results showed that different drying and grinding methods had no significant effect on the content of total dietary fiber (TDF), the content of SDF could be improved by superfine grinding, freeze-drying grinding could promote the dissolution of flavonoids and significantly improve the total antioxidant capacity of samples.