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

Oduntan, Abosede Oluwakemi; Arueya, Gibson Lucky

doi:10.1016/j.bcdf.2018.10.001

Cited by 8 publications

(6 citation statements)

References 24 publications

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“…In bakery products, MDs have been used in functional milk [97], chocolate [94], pecan nut [101,102], and sponge [98] cake formulations; gluten-free formulation of bread [87,93] and cakes [88]; noodle [100] and rice bread [99] formulations; cake [89] and staple bread [95] formulation; cassava crackers enriched [96]; flour [91] and whole-food [90] blend formulation and cereal recipe [92].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

“…Among the most frequent applications of MDs in bakery products are formulations of gluten-free products, such as the formulation of bread using sorghum flour, rice flour, and millet flour [87]; a gluten-free bread based on chickpea flour [93], and a gluten-free cake enriched with protein [88]. Other applications of MDs extend the incorporation of products with different purposes, such as inserting jujube flour in the sponge cake [98], the addition of tikhur starch as a substitute for semolina in the preparation of baked milk cake [97], formulation of chocolate cake with partial replacement of wheat flour with yacon and maca flour [94], formulation of cassava-fish crackers with a combination of ingredients such as cassava starch, high-quality cassava flour, and fish flour [96], formulation of rice noodles that include combinations of gelatinized corn starch, xanthan gum, and guar gum to improve the tensile strength of cooked noodles [100] and the formulation of a low-cost fiber-rich whole food from residues from the processing of orange juice [90].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

See 1 more Smart Citation

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

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Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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“…One of the most important technologies in the development of new products such as snacks is extrusion cooking (Leonard et al., 2020; Téllez‐Morales et al., 2023). The extrusion food cooking process presents unique characteristics compared to other conventional thermal processes in the food industry due to its versatility, high productivity, low operating cost, and energy efficiency (Oduntan & Arueya, 2019; Téllez‐Morales et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour

Vivar‐Vera,

Navarro‐Cortez,

Hernández‐Santos

et al. 2023

Journal of Food Science

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This research aimed to optimize the processing conditions to obtain ready‐to‐eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP‐NMF) or maize flour (PBP‐MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP‐MF and PBP‐NMF) and increases the expansion index and the water solubility index in the mixture with MF. The increase in the feed moisture content increased the bulk density and water absorption index in both mixtures and the texture in the mixtures with MF. The increasing PBP decreases the expansion index and increases the water solubility index in both mixtures. The increase in PBP in the mixtures with MF decreases the water absorption index, texture, and bulk density. From the optimization, four products were obtained, two for the NMF mixture and two for the MF mixtures. The optimal formulations can be considered a good source of total fiber (12.46−12.78 g/100 g) and protein (8.27−8.85 g/100 g) with good acceptance by consumers.Practical ApplicationPineapple byproducts in combination with nixtamalized and nonnixtamalized maize flour are viable raw materials for the development of ready‐to‐eat extruded snacks with a high content of dietary fiber and good acceptance by consumers. Due to their characteristic nutritional properties, the consumption of this ready‐to‐eat snack could present potential benefits for human health.

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“…After the separation of oil from soy seeds, soymeal or soybean meal is the solid residue generated as a by-product of soybean processing. More than 67 million metric tons (MMT) of soymeal was produced in China in 2018-2019 followed by the United States (44.279 MMT), Brazil (33.35 MMT), Argentina (31.2 MMT), and India (7.68 MMT) (USDA, 2019).Soymeal has found its application in various industries such as textile sizing, paper coating, production of biodegradable plastics, and as animal feed (Oduntan & Arueya, 2019;Zhao et al, ,2015Zhao et al, , , 2016. Owing to high protein content, soymeal is utilized for the extraction of proteins by various conventional techniques such as aqueous, alkaline, and salt (especially calcium chloride)-based extractions (Kasai & Ikehara, 2005;Maltais et al, 2005).…”

mentioning

confidence: 99%

“…Soymeal has found its application in various industries such as textile sizing, paper coating, production of biodegradable plastics, and as animal feed (Oduntan & Arueya, 2019;Zhao et al, ,2015Zhao et al, , , 2016. Owing to high protein content, soymeal is utilized for the extraction of proteins by various conventional techniques such as aqueous, alkaline, and salt (especially calcium chloride)-based extractions (Kasai & Ikehara, 2005;Maltais et al, 2005).…”

mentioning

confidence: 99%

Synergistic effect of ultrasonication and detergent on protein extraction from soymeal

Lohi

Lanjekar

Rathod

2021

J. Food Process. Preserv.

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Soy seed or soybean (Glycine max L.) is the most promising source of edible oil (18%-22%) and high quality of protein (on average 40% proteins with a high ratio of essential amino acids) (Pavlićević et al., 2013). After the separation of oil from soy seeds, soymeal or soybean meal is the solid residue generated as a by-product of soybean processing. More than 67 million metric tons (MMT) of soymeal was produced in China in 2018-2019 followed by the United States (44.279 MMT), Brazil (33.35 MMT), Argentina (31.2 MMT), and India (7.68 MMT) (USDA, 2019).Soymeal has found its application in various industries such as textile sizing, paper coating, production of biodegradable plastics, and as animal feed (Oduntan & Arueya, 2019;Zhao et al., ,2015Zhao et al., , , 2016. Owing to high protein content, soymeal is utilized for the extraction of proteins by various conventional techniques such as aqueous, alkaline, and salt (especially calcium chloride)-based extractions (Kasai & Ikehara, 2005;Maltais et al., 2005). However, these conventional techniques have some serious shortcomings. A large amount of acerbic or alkaline wastewater is formed, which can cause severe environmental pollution along with the possibility of protein denaturation at high pH.Moreover, the extraction of proteins from soy meal in high yields is difficult; hence various enzymatic, ultrasound-assisted, chemical, or solvent methods are also applied in order to increase the protein ex-

show abstract

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

Cited by 8 publications

References 24 publications

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour

Synergistic effect of ultrasonication and detergent on protein extraction from soymeal

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