Characterization of dietary fiber from orange juice extraction

Grigelmo‐Miguel, Nuria; Martı́n-Belloso, Olga

doi:10.1016/s0963-9969(98)00087-8

Cited by 179 publications

(92 citation statements)

References 13 publications

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“…The same results were found by other studies for lemon, orange and apple fibers (Figuerola et al 2005), chia, jack bean and passion fruit fibers (Vázquez-Ovando et al 2009), and fibrous materials from crop residues (Kuan and Liong 2008). Because of the high content of insoluble fiber observed in the present work, the six types of fibers evaluated in this study could provide pronounced effects on intestinal regulation and fecal volume (Gray 2006). In addition, high insoluble fiber content can promote a greater sense of satiety, decrease constipation problems and, consequently, reduce the incidence of colorectal cancer (Vázquez-Ovando et al 2009).…”

Section: Resultssupporting

confidence: 89%

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Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

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Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14 %, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers. Graphical Abstract

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Section: Resultssupporting

confidence: 89%

“…The largest sources of dietary fibers are vegetable foods such as cereals, legumes, vegetables, fruits and seeds (Gray 2006). Dietary fibers may be considered as functional foods, because they positively affect one or more human body functions (Rodríguez et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

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“…An important and potential source of dietary fiber are orange juice industrial byproducts because this material is available in large quantities, has a low cost and has associated bioactive compounds (Romero-Lopez et al, 2011;Grigelmo-Miguel & Martıń-Belloso, 1999). All of these factors make the use of dietary fiber byproducts in different products interesting and viable.…”

Section: Introductionmentioning

confidence: 99%

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

et al. 2015

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The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a "high fiber" product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.Keywords: orange fibre; fresh pasta; by-products; sensory acceptance.Practical Application: Drange juice industry byproduct fiber in fresh pasta improves the functional quality.

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“…Dietary fibers with a high fat binding allow the stabilization of high-fat food products or emulsions. Dietary fibers with high water holding can be used as functional ingredients to avoid syneresis and modify the viscosity and texture of some formulated foods 26 .…”

Section: Physical and Morphological Propertiesmentioning

confidence: 99%