Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Selim, Khaled; Ismaael, Osama H.; Bary, Mohamed S. Abdel; Desk, Sift

doi:10.25177/jfst.4.7.ra.564

Cited by 5 publications

(3 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other works showed negative effects regarding sensory attributes when high levels of citrus fiber were adding in the meat products (Aleson-Carbonell et al, 2005;Fernández-Ginés et al, 2004;Selim et al, 2019;Soncu et al, 2015).…”

Section: Sensory Analysismentioning

confidence: 99%

“…K. Sharma et al, 2016;Soncu et al, 2015). Among the vegetable byproducts, it is worth highlighting those arising from the processing of citrus fruits (Luis Aleson-Carbonell et al, 2004;Fernández-Ginés et al, 2004;Sariçoban et al, 2008;Sayas-Barberá et al, 2012;Selim et al, 2019). Citrus by-products are comprised of peel (flavedo and albedo), pulp (juice vesicles), carpel membranes, and seeds (Bampidis & Robinson, 2006).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Silva

Miranda

Santos

et al. 2020

RSD

View full text Add to dashboard Cite

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

show abstract

Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Silva

Miranda

Santos

et al. 2020

RSD

View full text Add to dashboard Cite

show abstract

“…In addition, the formulation enhanced with 50% beans was the finest base for producing kefir beverages, as well as a proteinrich beverage. To partially replace the fat in an emulsified meat system, the impact of orange peel addition, employed as a fat substitute, on the oxidative stability of low-fat beef burgers was examined [185]. The authors claimed that the samples in which orange peels were used as a fat replacer had peroxide levels that were lower than those of a control sample, with reductions of >90%.…”

Section: Food Fortificationmentioning

confidence: 99%

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Nirmal

Khanashyam

Mundanat

et al. 2023

Foods

View full text Add to dashboard Cite

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

show abstract

Fruits waste in bakery goods

Tarahi,

Hedayati,

Bangar

2024

Adding Value to Fruit Wastes

View full text Add to dashboard Cite

Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Abstract: Influence of incorporation of orange juice byproduct on the quality properties of sponge cake and low-fat beef burger(2019)Journal of Food Science & Technology 4(7) p:860-876

Cited by 5 publications

References 37 publications

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry

Fruits waste in bakery goods

Contact Info

Product

Resources

About