CHARACTERIZATION OF SYRUPS AND DIETARY FIBER OBTAINED FROM MESQUITE PODS (PROSOPIS-PALLIDA L)

Milled mesquite pods (Prosopis pallida) were washed in a pilot plant w ith water at two different weight:water ratios, times, and temperature s to obtain aqueous extracts and solid residues. The extracts were con centrated under two different conditions to obtain syrups or ''algarro binas'', and the residues were dried and milled to yield dietary fiber (DF) concentrates. Total soluble sugars, protein, ash, and polyphenol ic compounds were analyzed in syrups and DF concentrates, as well as f iber, starch, and fat in the fiber concentrates. The proximate composi tion of mesquite pulp was also analyzed. The main components of mesqui te pulp were dietary fiber (257.1 g/kg) and soluble sugars (539.5 g/kg ). Syrups were compared to three others commercialized locally in some regions of Peru, showing less sucrose inversion than in the commercia l ones and the same brown color. Of the two fiber products obtained, o ne of them was a concentrate rich in total DF (801.9 g/kg) composed of mainly insoluble fiber. The other product had a lower DF content (447 .7 g/kg) but a higher soluble sugar concentration (263.3 g/kg). The po tential application of these products in the food industry is discusse d.