Dietary fiber from orange byproducts as a potential fat replacer

Crizel, Tainara de Moraes; Jablonski, André; Rios, Alessandro de Oliveira; Rech, Rosane; Flôres, Simone Hickmann

doi:10.1016/j.lwt.2013.02.002

Cited by 206 publications

(127 citation statements)

References 25 publications

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“…the highest content in orange byproducts fibers and is cited as more oxidation labile, i.e., small temperature changes are required to reduce these compounds rapidly. (Crizel et al, 2013;Fratianni et al, 2010;Rodriguez-Amaya, 2001). Ajila et al (2010) observed high yields of carotenoid content in macaroni enriched with mango peel powder.…”

Section: Resultsmentioning

confidence: 99%

“…Drange fiber byproducts are a good source of phenolic compounds and can be used as a functional ingredient in pasta (Crizel et al, 2013). …”

Section: Resultsmentioning

confidence: 99%

“…The fresh material was provided by "Pure Juice", a Effects of orange by-product fiber incorporation on the functional and technological properties of pasta company located in Porto Alegre (RS/Brazil). The orange fiber was prepared according to the methodology by Crizel et al (2013). The residues were dried in oven with forced air circulation (DeLeo, Model B5AFD, Brazil) at 55 °C for 24 hours.…”

Section: Orange Fibermentioning

confidence: 99%

“…The extract was allowed to stand for 1 hour and was then centrifuged (25000 × g for 20 min, Hitachi, model CR216III, Japan) at 4 °C. The total carotenoid content was estimated according to the method described by Lichtenthaler (1987) using the carotenoid found in the highest amount in the orange fiber by Crizel et al (2013), the lutein (Absorption coefficient: 2550), and employing the Equation 1 below. The absorbance was measured at 445 nm using a spectrophotometer, and the total carotenoids obtained from equation are expressed as micrograms per gram of dry sample.…”

Section: Total Carotenoidsmentioning

confidence: 99%

“…Drange fibers have a high content of total dietary fiber and are a good source of bioactive compounds such as phenolics and carotenoids (Crizel et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

“…Drange fiber byproducts are a good source of phenolic compounds and can be used as a functional ingredient in pasta (Crizel et al, 2013). …”

Section: Resultsmentioning

confidence: 99%

Section: Orange Fibermentioning

confidence: 99%

Section: Total Carotenoidsmentioning

confidence: 99%

“…Drange fibers have a high content of total dietary fiber and are a good source of bioactive compounds such as phenolics and carotenoids (Crizel et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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Citrus Waste Recovery for Sustainable Nutrition and Health

Fernández-Fernández

Dellacassa

Medrano-Fernández

et al. 2019

Food Wastes and By‐products

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A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

Mansour

Ahmed

Elfaruk

et al. 2021

Food Science & Nutrition

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The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate of 1.5%, 2.5%, and 3.5%. Control treatment with no DFP was also manufactured for comparison. The LFIC mix was analyzed for physicochemical and microbiological analyses. After manufacture, microbiological, rheological, and sensory characteristics of LFIC were evaluated during storage at −18˚C for 30 days. The addition of DFP to the LFIC mix led to increasing ( p < .05) the density and weight per gallon (lb) of final product. Thus, a 3.5% of DFP led to increasing the density of LFIC from 0.6 to 1.0 g/cm 3 and weight per gallon from 5.2 to 9.0 lb, while the overrun of LFIC was decreased ( p < .05) from 50.0% to 24.0%. Additionally, the melting resistance of LFIC made with DFP was higher ( p < .05) as compared to control. Approximately 60% of LFIC made with DFP was melted after 50 min compared to 100% in control. The total bacterial count (TBC) and yeast and molds' count slightly increased in LFIC with adding DFP. However, there was a slight decrease in these counts during storage for 30 days. Psychrotrophic and coliform bacteria were not detected in the LFIC. Organoleptically, LFIC made with DFP showed higher scores ( p < .05) of body and texture, melting quality, and appearance as compared to control during the 30 days of storage. However, the flavor was slightly decreased ( p < .05) as the concentration of DFP was increased. The overall scores were increased with increasing the DFP concentrations up to 15 days as compared to control, followed by a decrease at 30 days of storage.

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Dietary fiber from orange byproducts as a potential fat replacer

Cited by 206 publications

References 25 publications

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

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

Citrus Waste Recovery for Sustainable Nutrition and Health

A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

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