Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making

Abstract

Several studies have indicated citrus peels (CP) contain specific methoxy flavones, e.g. nobiletin and tangeretin, which have been shown to prevent numerous diseases. However, research reports regarding their application as food additive in healthy baked products is scarce. In our study, both unfermented (UF) and fermented (F) citrus peels were processed under different dry hot-air temperatures to make four citrus peel powders , UF-100°C,UF-150°C, F-100°C, F-150°C, respectively. The analysis of the basic components and nutraceuticals as well as antioxidant activity were conducted. Various percentages of CP were added to dough and toast bread for physical property and sensory evaluations. The results indicated the contents of crude proteins (3.3-4.3 mg/g) and fibers (10.9-14.9 %) among the four samples were similar. The UF extracts showed better antioxidant activities than F extracts. HPLC analysis indicated the contents of hesperidine, nobiletin and tangeretin in CP extracts were UF-150°C>UF-100°C. Farinograph analysis indicated a linear relation between CP powder content and the parameters of the physical properties of dough. A high percentage of fibrous CP powder in dough increases the water adsorption capacity of the dough, resulting in a decrease in its stability The sensory evaluation results indicated a greater acceptability of UF-added toast bread relative to the F-added one. Among these, according to the statistical anaylsis, the UF-150°C 4 % and UF-100°C 6 % groups were the best and F-150°C 2 % group was the poorest in overall acceptability.

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

“…The increase of the viscoelastic moduli, G' and G'' (Ktenioudaki et al, 2013;Pathak et al, 2016) and resistance to extension, i.e. decreased extensibility (Ktenioudaki et al, 2013;Bchir et al, 2014;Fu et al, 2015;Wu and Shiau, 2015), of doughs containing FVB confirm the need for adding more water to the formulation and, in some cases, the need for extending the kneading time (Bchir et al, 2014;Shyu et al, 2014;Chareonthaikij et al, 2016). The same authors also observed that doughs containing FVB possessed lower kneading stability, except for Bchir et al (2014), who found unusually low optimum kneading parameters.…”

“…A limited number of studies have focused on the effect of previous processing of FVB, such as drying or milling, on the quality of breads. Shyu et al (2014) observed that low drying temperatures (100 instead 150 o C) improved the acceptability of breads made with citrus peel, although high temperature increased the presence of phenolics and antioxidant properties of citrus peel. The authors mentioned that the higher content of highly astringent polyphenols could have reduced the acceptability of such breads.…”

“…Studies on the addition of FVB in wheat breads involved the use of grape pomace (Hayta et al, 2014), grape wine pomace (Mildner-Szkudlarz and Bajerska, 2013;Walker et al, 2014), pear, apple and date pomace (Bchir et al, 2014), banana pseudostem flour (Ho et al, 2013(Ho et al, , 2015, green banana flour (Juarez-Garcia et al 2006;Mohamed et al, 2010), pomegranate peel (Altunkaya et al, 2013), pomegranate bagasse (Bohl et al, 2016), citrus peel (Shyu et al, 2014), tomato waste (Nour et al, 2015), potato peel (Orr et al, 1982) onion skins (Gawlik-Dziki et al, 2013Swieca et al, 2013) and lesser known fruit residues, such as cupuassu peel (Salgado et al, 2011). In some cases, due to the poor organoleptic characteristics of FVB, the incorporation of fibers extracted from them is preferred, e.g.…”

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

“…The search for innovative technologies geared towards valorising plant-based food by-products for food product development is currently of research interest. Consequently, the application of pre-treatment processes to these plant-based food by-products, including fermentation [13][14][15], freeze-drying [16], oven-drying [17], and other thermal treatments, have been explored to enhance the bioactive and aromatic profiles of plant-based food by-products, improve their techno-functional properties, and increase their potential to be used in composite formulations with wheat flour for bread reformulation.…”

The research of rheological properties of bagasse based paste

“…На промышленную переработку в продукцию направляется в среднем 30% вторичного сырья. На консервных заводах отходы, образующиеся при переработке фруктов и овощей, некондиционное сырье, а также вторичное сырье перерабатывают на следующую продукцию: фруктовые и овощные порошки, пектин, сухие выжимки, пюре, красители, ароматические вещества, крахмал, этиловый спирт, углеводы, биохимический уксус, заливочные жидкости, лечебно-профилактические препараты и прочее [4,5,[8][9][10].…”