Dietary Citrus Fibers

Abstract

Limited quantities of dried juice sacs have been produced commercially in Florida since the late 1950’s. Several citrus processors have been involved in this production at one time or another and one well known processor is currently producing relatively small but significant quantities. Workers at the University of Florida’s Agricultural Research and Education Center at Lake Alfred, as well as at the USDA’s Utilization Research Labs at Winter Haven, Florida and Pasadena, California have been advocating this speciality by-product citing the tangible advantages of the higher return as compared to that of dried orange pulp for animal feed. At the same time they point out the intangible benefits of removing one of the major sources of air pollutants from the stack emissions of feed mills. Paper published with permission.

Mango Peels as a New Tropical Fibre: Preparation and Characterization

“…This value agreed with the reported OHC values of citrus husk: 4 to 5 g oil/g dry matter (22). It has been shown that other fruit fibres with similar WHC and OHC values are useful as emulsifiers for meat products and thickening or bodying agents (23). TEP and SDF were significantly influenced by the treatment followed for MPDF preparation ( Table 1).…”

Some functional properties of extruded orange pulp and its effect on the quality of cookies

“…Citrus rinds and other byproducts of juice extraction are traditionally dried and commercialized for feed (Ferguson & Fox, 1978). Considerable attention has also been focused on the incidence of a number of noninfectious diseases common in civilized societies and attributed to low dietary fibre intake.…”