Design, formulation and characterization of a potential ‘whole food’ using fibre rich orange (Citrus sinensis Lin) pomace as base

Publication date: Available online 3 November 2018Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Abosede Oluwakemi Oduntan, Gibson L. ArueyaAbstractResidues from processing of orange juice constitute a pollutant and an environmental nuisance especially when not properly disposed. In recent times, these are being recognized as veritable sources of dietary fibre and phenolics leading to its use as food supplements and flavourings among others. However, expanding this frontier of knowledge through conversion into whole foods with good dietary fibre profile remains to be explored. Orange pomace (O), soymeal (S) and wheat bran (W) were subjected to a three component mixture design (D-optimal), the lower boundary being 5%(O), 10%(S) and 10%(W) for pomace soymeal and wheat bran while the upper boundary were 30(O), 80(S) and 70%(W) respectively. This design was used to obtain blends of 13 formulations analyzed for proximate, dietary fibre and sensory properties using standard methods. Compositional profile were moisture (8.5 − 11.03%), ash (4 − 6%), protein (10.84 − 25.40%), fat (3.5 − 8.0%), carbohydrate (39.18 − 59.34% and crude fibre (4.22 − 18.89), Dietary fibre [43.08 − 66.86% (insoluble: 13.88 − 39.78%; soluble: 3.3 to 45.58%)]. Whole food formulations containing significant amount of all the three ingredients used (23–30% orange pomace, 10–52% soymeal and 25–60% wheat bran) had varied dietary fibre fractions. The blend 10% pomace, 80% soymeal...
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research