Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

Saraç, Meryem Göksel; Doğan, Mahmut

doi:10.1007/s00217-016-2637-9

Cited by 22 publications

(7 citation statements)

References 19 publications

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“…Although the presence of fiber particles always alters yogurt structure, high amounts of passion fruit peel powders or orange byproduct fibers counterbalanced this negative effect and strengthened the casein network possibly due to the water absorption capacity of the fibers [ 23 , 35 ]. This effect of fiber dose and fiber type was also observed in the firmness and spreadability parameters of butter fortified with fibers (from 3% to 5%) from vegetal and fruit wastes: stone pear, celery roots and leaves, spinach and orange albedo [ 57 ].…”

Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 89%

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Iriondo-DeHond

Miguel²,

Castillo

2018

Nutrients

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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

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Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 89%

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Iriondo-DeHond

Miguel²,

Castillo

2018

Nutrients

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“…The control noodle was found to have a lower moisture content among noodles with dietary fiber. This difference is believed to arise from the water‐absorption characteristic of dietary fibers (Göksel Saraç & Dogan, 2016). The ash values of noodle samples were found to be between 0.81 and 1.59%.…”

Section: Resultsmentioning

confidence: 99%

“…However, the intake of dietary fiber remains limited because of the increase in consumption of processed and packed products and the visual preference of unshelled and bran‐free products. For this reason, the products containing dietary fiber are produced in functional food processes in recent years and, with their positive characteristics, the dietary fibers have become an important food additive (Göksel Saraç & Dogan, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…ELECTRE, one of these methods, has been first used in 1966 by a consultancy firm (Benayoun, Roy, & Sussman, 1966) but the first study in the literature has been published in 1968 (Roy, 1968). Together with modeling the sensory analysis results in the food industry, the multi‐criteria decision‐making methods and ELECTRE are used in determining the most preferred or accepted products (Dogan, Aslan, Aktar, & Goksel Sarac, 2016; Dogan, Aslan, & Ozgur, 2018; Göksel Saraç & Dogan, 2016; Gurmeric, Dogan, Toker, Senyigit, & Ersoz, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Saraç

2021

Journal of Texture Studies

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In the present study, the effects of non‐starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish‐type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non‐starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite—elimination and choice translating reality (ELECTRE), one of the multi‐criteria decision‐making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

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“…Moreover, fibre rich biomass is a potential source of Pickering emulsion stabilisers. Such materials have been produced from other agro-industrial waste like orange peel (Wallecan et al, 2015), mango peel (Serna-Cock et al, 2016), celery and spinach (Göksel Saraç & Dogan, 2016) and cocoa fibres (Gould et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Sugar beet leaves for functional ingredients

Tenorio¹

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Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

Cited by 22 publications

References 19 publications

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Sugar beet leaves for functional ingredients

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