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

Larrea, M.A.; Chang, Yoon Kil; Martı́nez-Bustos, Fernando

doi:10.1016/j.lwt.2004.05.014

Cited by 103 publications

(88 citation statements)

References 22 publications

(26 reference statements)

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“…The optimized fibre-rich fried product was developed using Central Composite Design with minimum possible number of points. The experimental design with different independent variables and respective responses along with the coded variables for the product is given in (220-340 rpm), feed moisture (11.0-15.0%) and feed rate (22-26 kg/h) on the physical properties of nutritionally balanced extruded snack food, while Larrea et al (2005a) evaluated the effect of some operational extrusion parameters on selected functional properties of orange pulp and its use in preparation of biscuit-like-cookies.…”

Section: Resultsmentioning

confidence: 99%

“…The soluble dietary fibre increases the viscosity of the gastric content, delaying the emptying stomach and reducing the proportion of absorption of the carbohydrates in the small intestine, thus reducing the level of serum glucose (Larrea et al 2005a). DF also acts as a bulking agent, normalizing intestinal mortality and preventing diverticular disease.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, diverse products with high fibre content have been developed. Various researchers have shown the potential use of fibre in preparation of bread (Gomez et al 2003), muffins (Grigelmo and Belloso 1998), cereal bars (Dutcosky et al 2006), cookies (Larrea et al 2005a), extruded products (Artz et al 1990) etc., where mostly cereal bran is used as the source of fibre. DF from several sources certainly increases the nutritional and functional value of food, but usually alters the rheological properties of the dough and hence the quality and sensory properties of the end product (Wang et al 2002;Monro 2004).…”

Section: Introductionmentioning

confidence: 99%

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Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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“…Bagasse is also used in healthy foods formulated with dietary fiber (FERNANDEZ et al, 1996;ARRIGONI et al, 1986;GOURGUE et al, 1994;GAJULA et al, 2008). Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003). However, attempts to incorporate high levels of fiber into extruded products often give them a compact and resistant texture, neither crunchy nor desirable, as a result of reduced expansion (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007;GOURGUE et al, 1994;GAJULA et al, 2008); although expanded extruded products can be milled and the resulting precooked flours can increase their incorporation into foods.…”

Section: Chemical Analysesmentioning

confidence: 99%

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Martı́nez-Bustos¹,

Viveros-Contreras²,

Galicia-García³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Cookies containing 15% extruded orange pulp had increased dietary fiber content of 11.25%, in comparison with 2.1% for the control [27]. The fiber content in breadsticks containing 15%, 25% and 35% Brewer's spent grain (BSG) increased significantly as the inclusion of BSG increased [28].…”

Section: Fiber Content and Microstructure Of The Cpps And Cookiesmentioning

confidence: 99%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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

Cited by 103 publications

References 22 publications

Development of radish fibre based snack by response surface methodology (RSM)

Development of radish fibre based snack by response surface methodology (RSM)

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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