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Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient

Romero-Lopez, Maria R.; Osorio-Diaz, Perla; Bello-Perez, Luis A.; Tovar, Juscelino LU and Bernardino-Nicanor, Aurea (2011) In International Journal of Molecular Sciences 12(4). p.2174-2186
Abstract
Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch... (More)
Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
dietary fiber, orange, indigestible fraction, starch digestibility, muffin
in
International Journal of Molecular Sciences
volume
12
issue
4
pages
2174 - 2186
publisher
MOLECULAR DIVERSITY PRESERVATION INT
external identifiers
  • wos:000289238100007
  • scopus:79954450508
ISSN
1422-0067
DOI
10.3390/ijms12042174
language
English
LU publication?
yes
id
a582c239-ab6e-46c7-a2bf-0951f1145975 (old id 1918471)
date added to LUP
2011-05-12 08:55:43
date last changed
2017-10-22 04:21:13
@article{a582c239-ab6e-46c7-a2bf-0951f1145975,
  abstract     = {Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.},
  author       = {Romero-Lopez, Maria R. and Osorio-Diaz, Perla and Bello-Perez, Luis A. and Tovar, Juscelino and Bernardino-Nicanor, Aurea},
  issn         = {1422-0067},
  keyword      = {dietary fiber,orange,indigestible fraction,starch digestibility,muffin},
  language     = {eng},
  number       = {4},
  pages        = {2174--2186},
  publisher    = {MOLECULAR DIVERSITY PRESERVATION INT},
  series       = {International Journal of Molecular Sciences},
  title        = {Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient},
  url          = {http://dx.doi.org/10.3390/ijms12042174},
  volume       = {12},
  year         = {2011},
}