TY - JOUR
T1 - Fiber concentrate from orange (Citrus sinensis L.) bagase
T2 - Characterization and application as bakery product ingredient
AU - Romero-Lopez, Maria R.
AU - Osorio-Diaz, Perla
AU - Bello-Perez, Luis A.
AU - Tovar, Juscelino
AU - Bernardino-Nicanor, Aurea
PY - 2011/4
Y1 - 2011/4
N2 - 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 notshow 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.
AB - 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 notshow 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.
KW - Dietary fiber
KW - Indigestible fraction
KW - Muffin
KW - Orange
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=79954450508&partnerID=8YFLogxK
U2 - 10.3390/ijms12042174
DO - 10.3390/ijms12042174
M3 - Artículo
C2 - 21731434
SN - 1661-6596
VL - 12
SP - 2174
EP - 2186
JO - International Journal of Molecular Sciences
JF - International Journal of Molecular Sciences
IS - 4
ER -