Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
Identifieur interne : 000D61 ( Ncbi/Merge ); précédent : 000D60; suivant : 000D62Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
Auteurs : Maria R. Romero-Lopez ; Perla Osorio-Diaz ; Luis A. Bello-Perez ; Juscelino Tovar ; Aurea Bernardino-NicanorSource :
- International Journal of Molecular Sciences [ 1422-0067 ] ; 2011.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Starch.
- analysis : Bread, Dietary Fiber.
- metabolism : Citrus sinensis, Starch.
- Adolescent, Adult, Female, Food Preferences, Humans, Hydrolysis, Kinetics, Male, Middle Aged, Sensory Thresholds, Young Adult.
Abstract
Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition,
Url:
DOI: 10.3390/ijms12042174
PubMed: 21731434
PubMed Central: 3127110
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PMC:3127110Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Fiber Concentrate from Orange (<italic>Citrus sinensis</italic> L.) Bagase: Characterization and Application as Bakery Product Ingredient</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R." last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A." last="Bello-Perez">Luis A. Bello-Perez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name><affiliation><nlm:aff id="af2-ijms-12-02174"> Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela and Functional Food Science Centre, Lund University. P.O. Box 124, 221 00 Lund, Sweden; E-Mail:<email>drtovar@yahoo.com</email></nlm:aff></affiliation></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name><affiliation><nlm:aff id="af3-ijms-12-02174"> Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N, Apartado postal 57, 38010 Celaya, Guanajuato, Mexico; E-Mail:<email>aureabernardino@yahoo.com</email></nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">21731434</idno><idno type="pmc">3127110</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3127110</idno><idno type="RBID">PMC:3127110</idno><idno type="doi">10.3390/ijms12042174</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000F88</idno><idno type="wicri:Area/Pmc/Curation">000F87</idno><idno type="wicri:Area/Pmc/Checkpoint">000E57</idno><idno type="wicri:source">PubMed</idno><idno type="wicri:Area/PubMed/Corpus">000777</idno><idno type="wicri:Area/PubMed/Curation">000777</idno><idno type="wicri:Area/PubMed/Checkpoint">000777</idno><idno type="wicri:Area/Ncbi/Merge">000D61</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Fiber Concentrate from Orange (<italic>Citrus sinensis</italic> L.) Bagase: Characterization and Application as Bakery Product Ingredient</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R." last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A." last="Bello-Perez">Luis A. Bello-Perez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name><affiliation><nlm:aff id="af2-ijms-12-02174"> Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela and Functional Food Science Centre, Lund University. P.O. Box 124, 221 00 Lund, Sweden; E-Mail:<email>drtovar@yahoo.com</email></nlm:aff></affiliation></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name><affiliation><nlm:aff id="af3-ijms-12-02174"> Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N, Apartado postal 57, 38010 Celaya, Guanajuato, Mexico; E-Mail:<email>aureabernardino@yahoo.com</email></nlm:aff></affiliation></author></analytic><series><title level="j">International Journal of Molecular Sciences</title><idno type="eISSN">1422-0067</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adolescent</term><term>Adult</term><term>Bread (analysis)</term><term>Citrus sinensis (metabolism)</term><term>Dietary Fiber (analysis)</term><term>Female</term><term>Food Preferences</term><term>Humans</term><term>Hydrolysis</term><term>Kinetics</term><term>Male</term><term>Middle Aged</term><term>Sensory Thresholds</term><term>Starch (chemistry)</term><term>Starch (metabolism)</term><term>Young Adult</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Starch</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Bread</term><term>Dietary Fiber</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus sinensis</term><term>Starch</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adolescent</term><term>Adult</term><term>Female</term><term>Food Preferences</term><term>Humans</term><term>Hydrolysis</term><term>Kinetics</term><term>Male</term><term>Middle Aged</term><term>Sensory Thresholds</term><term>Young Adult</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, <italic>in vitro</italic> starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Burton, Fb" uniqKey="Burton F">FB Burton</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Ludwing, Sd" uniqKey="Ludwing S">SD Ludwing</name></author><author><name sortKey="Pereira, Ma" uniqKey="Pereira M">MA Pereira</name></author><author><name sortKey="Kroenke, Ch" uniqKey="Kroenke C">CH Kroenke</name></author><author><name sortKey="Hilner, Ej" uniqKey="Hilner E">EJ Hilner</name></author><author><name sortKey="Horn, Vl" uniqKey="Horn V">VL Horn</name></author><author><name sortKey="Slattery, Lm" uniqKey="Slattery L">LM Slattery</name></author><author><name sortKey="Jacobs, Rd" uniqKey="Jacobs R">RD Jacobs</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Fukagawa, Kn" uniqKey="Fukagawa K">KN 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Bagase: Characterization and Application as Bakery Product Ingredient</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R." last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A." last="Bello-Perez">Luis A. Bello-Perez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name><affiliation><nlm:aff id="af2-ijms-12-02174"> Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela and Functional Food Science Centre, Lund University. P.O. Box 124, 221 00 Lund, Sweden; E-Mail:<email>drtovar@yahoo.com</email></nlm:aff></affiliation></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name><affiliation><nlm:aff id="af3-ijms-12-02174"> Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N, Apartado postal 57, 38010 Celaya, Guanajuato, Mexico; E-Mail:<email>aureabernardino@yahoo.com</email></nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">21731434</idno><idno type="pmc">3127110</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3127110</idno><idno type="RBID">PMC:3127110</idno><idno type="doi">10.3390/ijms12042174</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000F88</idno><idno type="wicri:Area/Pmc/Curation">000F87</idno><idno type="wicri:Area/Pmc/Checkpoint">000E57</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Fiber Concentrate from Orange (<italic>Citrus sinensis</italic> L.) Bagase: Characterization and Application as Bakery Product Ingredient</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R." last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A." last="Bello-Perez">Luis A. Bello-Perez</name><affiliation><nlm:aff id="af1-ijms-12-02174"> Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails:<email>shasen_33@yahoo.com</email> (M.R.R.-L.);<email>labellop@ipn.mx</email> (L.A.B.-P.)</nlm:aff></affiliation></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name><affiliation><nlm:aff id="af2-ijms-12-02174"> Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela and Functional Food Science Centre, Lund University. P.O. Box 124, 221 00 Lund, Sweden; E-Mail:<email>drtovar@yahoo.com</email></nlm:aff></affiliation></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name><affiliation><nlm:aff id="af3-ijms-12-02174"> Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico y A. García Cubas S/N, Apartado postal 57, 38010 Celaya, Guanajuato, Mexico; E-Mail:<email>aureabernardino@yahoo.com</email></nlm:aff></affiliation></author></analytic><series><title level="j">International Journal of Molecular Sciences</title><idno type="eISSN">1422-0067</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, <italic>in vitro</italic> starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Burton, Fb" uniqKey="Burton F">FB Burton</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Ludwing, Sd" uniqKey="Ludwing S">SD Ludwing</name></author><author><name sortKey="Pereira, Ma" uniqKey="Pereira M">MA Pereira</name></author><author><name sortKey="Kroenke, Ch" uniqKey="Kroenke C">CH Kroenke</name></author><author><name sortKey="Hilner, Ej" uniqKey="Hilner E">EJ Hilner</name></author><author><name sortKey="Horn, Vl" uniqKey="Horn V">VL Horn</name></author><author><name sortKey="Slattery, Lm" uniqKey="Slattery L">LM Slattery</name></author><author><name sortKey="Jacobs, Rd" uniqKey="Jacobs R">RD Jacobs</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Fukagawa, Kn" uniqKey="Fukagawa K">KN 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ingredient.</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R" last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:affiliation>Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails: shasen_33@yahoo.com (M.R.R.-L.); labellop@ipn.mx (L.A.B.-P.).</nlm:affiliation><wicri:noCountry code="subField">Mexico; E-Mails: shasen_33@yahoo.com</wicri:noCountry></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A" last="Bello-Perez">Luis A. Bello-Perez</name></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2011">2011</date><idno type="RBID">pubmed:21731434</idno><idno type="pmid">21731434</idno><idno type="doi">10.3390/ijms12042174</idno><idno type="wicri:Area/PubMed/Corpus">000777</idno><idno type="wicri:Area/PubMed/Curation">000777</idno><idno type="wicri:Area/PubMed/Checkpoint">000777</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.</title><author><name sortKey="Romero Lopez, Maria R" sort="Romero Lopez, Maria R" uniqKey="Romero Lopez M" first="Maria R" last="Romero-Lopez">Maria R. Romero-Lopez</name><affiliation><nlm:affiliation>Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, 62731 Yautepec, Morelos, Mexico; E-Mails: shasen_33@yahoo.com (M.R.R.-L.); labellop@ipn.mx (L.A.B.-P.).</nlm:affiliation><wicri:noCountry code="subField">Mexico; E-Mails: shasen_33@yahoo.com</wicri:noCountry></affiliation></author><author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name></author><author><name sortKey="Bello Perez, Luis A" sort="Bello Perez, Luis A" uniqKey="Bello Perez L" first="Luis A" last="Bello-Perez">Luis A. Bello-Perez</name></author><author><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name></author><author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name></author></analytic><series><title level="j">International journal of molecular sciences</title><idno type="eISSN">1422-0067</idno><imprint><date when="2011" type="published">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adolescent</term><term>Adult</term><term>Bread (analysis)</term><term>Citrus sinensis (metabolism)</term><term>Dietary Fiber (analysis)</term><term>Female</term><term>Food Preferences</term><term>Humans</term><term>Hydrolysis</term><term>Kinetics</term><term>Male</term><term>Middle Aged</term><term>Sensory Thresholds</term><term>Starch (chemistry)</term><term>Starch (metabolism)</term><term>Young Adult</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Starch</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Bread</term><term>Dietary Fiber</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus sinensis</term><term>Starch</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adolescent</term><term>Adult</term><term>Female</term><term>Food Preferences</term><term>Humans</term><term>Hydrolysis</term><term>Kinetics</term><term>Male</term><term>Middle Aged</term><term>Sensory Thresholds</term><term>Young Adult</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.</div></front></TEI></pubmed></double></record>Pour manipuler ce document sous Unix (Dilib)
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