Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
Identifieur interne : 000E57 ( Pmc/Checkpoint ); précédent : 000E56; suivant : 000E58Fiber 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.
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,
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DOI: 10.3390/ijms12042174
PubMed: 21731434
PubMed Central: 3127110
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<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></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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<front><journal-meta><journal-id journal-id-type="nlm-ta">Int J Mol Sci</journal-id><journal-id journal-id-type="publisher-id">ijms</journal-id><journal-title-group><journal-title>International Journal of Molecular Sciences</journal-title></journal-title-group><issn pub-type="epub">1422-0067</issn><publisher><publisher-name>Molecular Diversity Preservation International (MDPI)</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">21731434</article-id><article-id pub-id-type="pmc">3127110</article-id><article-id pub-id-type="doi">10.3390/ijms12042174</article-id><article-id pub-id-type="publisher-id">ijms-12-02174</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title-group><article-title>Fiber Concentrate from Orange (<italic>Citrus sinensis</italic> L.) Bagase: Characterization and Application as Bakery Product Ingredient</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Romero-Lopez</surname><given-names>Maria R.</given-names></name><xref ref-type="aff" rid="af1-ijms-12-02174"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Osorio-Diaz</surname><given-names>Perla</given-names></name><xref ref-type="aff" rid="af1-ijms-12-02174"><sup>1</sup></xref><xref ref-type="corresp" rid="c1-ijms-12-02174"><sup>*</sup></xref></contrib><contrib contrib-type="author"><name><surname>Bello-Perez</surname><given-names>Luis A.</given-names></name><xref ref-type="aff" rid="af1-ijms-12-02174"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Tovar</surname><given-names>Juscelino</given-names></name><xref ref-type="aff" rid="af2-ijms-12-02174"><sup>2</sup></xref></contrib><contrib contrib-type="author"><name><surname>Bernardino-Nicanor</surname><given-names>Aurea</given-names></name><xref ref-type="aff" rid="af3-ijms-12-02174"><sup>3</sup></xref></contrib></contrib-group><aff id="af1-ijms-12-02174"><label>1</label> 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.)</aff><aff id="af2-ijms-12-02174"><label>2</label> 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></aff><aff id="af3-ijms-12-02174"><label>3</label> 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></aff><author-notes><corresp id="c1-ijms-12-02174"><label>*</label>Author to whom correspondence should be addressed; E-Mail: <email>posorio@ipn.mx</email>; Tel.: +52-735-394-2020; Fax: +52-735-394-1896.</corresp></author-notes><pub-date pub-type="epub"><day>29</day><month>3</month><year>2011</year></pub-date><pub-date pub-type="collection"><year>2011</year></pub-date><volume>12</volume><issue>4</issue><fpage>2174</fpage><lpage>2186</lpage><history><date date-type="received"><day>22</day><month>2</month><year>2011</year></date><date date-type="rev-recd"><day>12</day><month>3</month><year>2011</year></date><date date-type="accepted"><day>15</day><month>3</month><year>2011</year></date></history><permissions><copyright-statement>© 2011 by the authors; licensee MDPI, Basel, Switzerland.</copyright-statement><copyright-year>2011</copyright-year><license license-type="open-access" xlink:href="http://creativecommons.org/licenses/by/3.0"><license-p><pmc-comment>CREATIVE COMMONS</pmc-comment>This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/3.0/">http://creativecommons.org/licenses/by/3.0/</ext-link>).</license-p></license></permissions><abstract><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></abstract><kwd-group><kwd>dietary fiber</kwd><kwd>orange</kwd><kwd>indigestible fraction</kwd><kwd>starch digestibility</kwd><kwd>muffin</kwd></kwd-group></article-meta></front><floats-group><fig id="f1-ijms-12-02174" position="float"><label>Figure 1.</label><caption><p>Hydrolysis rate of muffin prepared with DFROBP at different level. • Control muffin; ▴ Muffin 10%; ♦ Muffin 15%.</p></caption><graphic xlink:href="ijms-12-02174f1"></graphic></fig><table-wrap id="t1-ijms-12-02174" position="float"><label>Table 1.</label><caption><p>Chemical composition of dietary fiber-rich orange bagasse products.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Components</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Amount (g/100g)</bold></th></tr></thead><tbody><tr><td align="left" valign="top" rowspan="1" colspan="1">Moisture</td><td align="center" valign="top" rowspan="1" colspan="1">9.9 ± 0.0</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Ash</td><td align="center" valign="top" rowspan="1" colspan="1">2.6 ± 0.0</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Protein</td><td align="center" valign="top" rowspan="1" colspan="1">4.0 ± 0.0</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Lipids</td><td align="center" valign="top" rowspan="1" colspan="1">0.6 ± 0.5</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Total dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">41.5 ± 0.0</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Soluble Dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">18.6 ± 0.8</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Insoluble dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">22.9 ± 0.6</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Total starch</td><td align="center" valign="top" rowspan="1" colspan="1">7.1 ± 0.4</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Total indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">59.1 ± 0.2</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Soluble indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">20.2 ± 0.2</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Insoluble indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">38.9 ± 0.2</td></tr></tbody></table><table-wrap-foot><fn id="tfn1-ijms-12-02174"><label>*</label><p>Average of three replicates ± standard error</p></fn></table-wrap-foot></table-wrap><table-wrap id="t2-ijms-12-02174" position="float"><label>Table 2.</label><caption><p>Chemical composition of muffins with two levels of DFROBP and control muffin.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="top" rowspan="2" colspan="1"><bold>Components</bold></th><th colspan="3" align="center" valign="top" rowspan="1"><bold>Samples</bold><hr></hr></th></tr><tr><th align="center" valign="top" rowspan="1" colspan="1"><bold>Control Muffin</bold></th><th align="center" valign="top" rowspan="1" colspan="1"><bold>Muffin 10%</bold></th><th align="center" valign="top" rowspan="1" colspan="1"><bold>Muffin 15%</bold></th></tr></thead><tbody><tr><td align="left" valign="top" rowspan="1" colspan="1">Moisture</td><td align="center" valign="top" rowspan="1" colspan="1">35.2 ± 0.14<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">28.4 ± 0.45<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">27.9 ± 0.28<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Ash</td><td align="center" valign="top" rowspan="1" colspan="1">2.2 ± 0.01<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">2.5 ± 0.02<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">3.7 ± 0.01<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Proteins</td><td align="center" valign="top" rowspan="1" colspan="1">9.7 ± 0.03<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">9.1 ± 0.03<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">8.9 ± 0.11<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Lipids</td><td align="center" valign="top" rowspan="1" colspan="1">15.5 ± 0.03<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">15.5 ± 0.11<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">15.3 ± 0.35<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Total dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">9.2 ± 0.21<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">12.9 ± 0.40<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">15.0 ± 0.35<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Soluble dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">1.8 ± 0.06<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">2.8 ± 0.12<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">3.0 ± 0.02<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Insoluble dietary fiber</td><td align="center" valign="top" rowspan="1" colspan="1">7.4 ± 0.06<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">10.1 ± 0.12<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">12.0 ± 0.02<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">20.0 ± 0.22<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">25.2 ± 0.31<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">27.4 ± 0.27<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Soluble indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">5.7 ± 0.09<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">7.6 ± 0.26<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">8.8 ± 0.26<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Insoluble indigestible fraction</td><td align="center" valign="top" rowspan="1" colspan="1">14.3 ± 0.32<xref ref-type="table-fn" rid="tfn2-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">17.6 ± 0.26<xref ref-type="table-fn" rid="tfn3-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">18.6 ± 0.24<xref ref-type="table-fn" rid="tfn4-ijms-12-02174"><sup>c</sup></xref></td></tr></tbody></table><table-wrap-foot><fn id="tfn2-ijms-12-02174"><label>a</label><p>Average of three replicates ± standard error</p></fn><fn id="tfn3-ijms-12-02174"><label>b</label><p>Different lowercase letters in the same row indicate significant difference (α = 0.05)</p></fn><fn id="tfn4-ijms-12-02174"><label>c</label><p>DFROBP= dietary fiber-rich orange bagasse product</p></fn></table-wrap-foot></table-wrap><table-wrap id="t3-ijms-12-02174" position="float"><label>Table 3.</label><caption><p>Rapidly digestible (RDS), slowly digestible (SDS), resistant starch fractions (RS), and total starch (TS) in muffins with DFROBP and control muffin.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Fractions</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Control Muffin</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Muffin 10%</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Muffin 15%</bold></th></tr></thead><tbody><tr><td align="center" valign="top" rowspan="1" colspan="1">RDS</td><td align="center" valign="top" rowspan="1" colspan="1">61.0 ± 0.6<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">60.9 ± 0.6<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">59.1 ± 0.6<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">SDS</td><td align="center" valign="top" rowspan="1" colspan="1">4.5 ± 1.0<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">5.4 ± 0.9<xref ref-type="table-fn" rid="tfn6-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">8.6 ± 0.8<xref ref-type="table-fn" rid="tfn7-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">RS</td><td align="center" valign="top" rowspan="1" colspan="1">9.5 ± 0.5<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">3.9 ± 0.3<xref ref-type="table-fn" rid="tfn6-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">2.0 ± 0.3<xref ref-type="table-fn" rid="tfn7-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">TS</td><td align="center" valign="top" rowspan="1" colspan="1">75.0 ± 0.7<xref ref-type="table-fn" rid="tfn5-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">70.2 ± 0.8<xref ref-type="table-fn" rid="tfn6-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">69.6 ± 0.6<xref ref-type="table-fn" rid="tfn6-ijms-12-02174"><sup>b</sup></xref></td></tr></tbody></table><table-wrap-foot><fn id="tfn5-ijms-12-02174"><label>a</label><p>Average of 100 replicates ± standard error</p></fn><fn id="tfn6-ijms-12-02174"><label>b</label><p>Different lowercase letters in the same row indicate significant difference (α = 0.05)</p></fn><fn id="tfn7-ijms-12-02174"><label>c</label><p>DFROBP = dietary fiber-rich orange bagasse product</p></fn></table-wrap-foot></table-wrap><table-wrap id="t4-ijms-12-02174" position="float"><label>Table 4.</label><caption><p>Starch hydrolyzed at 90 min and predicted glycemic index.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" valign="middle" rowspan="1" colspan="1"></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Control Muffin</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Muffin 10%</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Muffin 15%</bold></th></tr></thead><tbody><tr><td align="center" valign="top" rowspan="1" colspan="1">H<sub>90</sub> (%)</td><td align="center" valign="top" rowspan="1" colspan="1">52.7 ± 0.3<xref ref-type="table-fn" rid="tfn8-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">45.6 ± 0.3<xref ref-type="table-fn" rid="tfn9-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">38.9 ± 0.4<xref ref-type="table-fn" rid="tfn11-ijms-12-02174"><sup>c</sup></xref></td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">pIG<xref ref-type="table-fn" rid="tfn10-ijms-12-02174"><sup>1</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">81.5<xref ref-type="table-fn" rid="tfn8-ijms-12-02174"><sup>a</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">75.8<xref ref-type="table-fn" rid="tfn9-ijms-12-02174"><sup>b</sup></xref></td><td align="center" valign="top" rowspan="1" colspan="1">70.4<xref ref-type="table-fn" rid="tfn11-ijms-12-02174"><sup>c</sup></xref></td></tr></tbody></table><table-wrap-foot><fn id="tfn8-ijms-12-02174"><label>a</label><p>Values are mean ± SEM, <italic>n</italic> = 3, dry matter</p></fn><fn id="tfn9-ijms-12-02174"><label>b</label><p>Means with different letters in rows are significantly different (α = 0.05)</p></fn><fn id="tfn10-ijms-12-02174"><label>1</label><p>Prediction of glycemic index (pGI) = 39.21 + 0.803 (H<sub>90</sub>) (Goñi <italic>et al.</italic>, 1997)</p></fn><fn id="tfn11-ijms-12-02174"><label>c</label><p>DFROBP = dietary fiber-rich orange bagasse product</p></fn></table-wrap-foot></table-wrap><table-wrap id="t5-ijms-12-02174" position="float"><label>Table 5.</label><caption><p>Sensory analysis of muffins with DFROBP and control muffin.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Samples</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Qualification</bold></th></tr></thead><tbody><tr><td align="left" valign="top" rowspan="1" colspan="1">Control muffin</td><td align="center" valign="top" rowspan="1" colspan="1">6.3 ± 0.1<xref ref-type="table-fn" rid="tfn12-ijms-12-02174"><sup>a</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Muffin 10%</td><td align="center" valign="top" rowspan="1" colspan="1">6.0 ± 0.2<xref ref-type="table-fn" rid="tfn12-ijms-12-02174"><sup>a</sup></xref></td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Muffin 15%</td><td align="center" valign="top" rowspan="1" colspan="1">4.2 ± 0.2<xref ref-type="table-fn" rid="tfn13-ijms-12-02174"><sup>b</sup></xref></td></tr></tbody></table><table-wrap-foot><fn id="tfn12-ijms-12-02174"><label>a</label><p>Average of 100 replicates ± standard error</p></fn><fn id="tfn13-ijms-12-02174"><label>b</label><p>Different lowercase letters in the same column indicate significant difference (α = 0.05)</p></fn><fn id="tfn14-ijms-12-02174"><label>c</label><p>DFROBP = dietary fiber-rich orange bagasse product</p></fn></table-wrap-foot></table-wrap><table-wrap id="t6-ijms-12-02174" position="float"><label>Table 6.</label><caption><p>Formulation of control and composite muffins containing two different DFROBP levels.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Ingredients (g)</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Control</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>10%</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>15%</bold></th></tr></thead><tbody><tr><td align="center" valign="top" rowspan="1" colspan="1">Wheat flour</td><td align="center" valign="top" rowspan="1" colspan="1">100</td><td align="center" valign="top" rowspan="1" colspan="1">90</td><td align="center" valign="top" rowspan="1" colspan="1">85</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Bagasse</td><td align="center" valign="top" rowspan="1" colspan="1">-</td><td align="center" valign="top" rowspan="1" colspan="1">10</td><td align="center" valign="top" rowspan="1" colspan="1">15</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Sugar</td><td align="center" valign="top" rowspan="1" colspan="1">37</td><td align="center" valign="top" rowspan="1" colspan="1">37</td><td align="center" valign="top" rowspan="1" colspan="1">37</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Baking powder</td><td align="center" valign="top" rowspan="1" colspan="1">4</td><td align="center" valign="top" rowspan="1" colspan="1">4</td><td align="center" valign="top" rowspan="1" colspan="1">4</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Egg</td><td align="center" valign="top" rowspan="1" colspan="1">1</td><td align="center" valign="top" rowspan="1" colspan="1">1</td><td align="center" valign="top" rowspan="1" colspan="1">1</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Butter</td><td align="center" valign="top" rowspan="1" colspan="1">27</td><td align="center" valign="top" rowspan="1" colspan="1">27</td><td align="center" valign="top" rowspan="1" colspan="1">27</td></tr><tr><td align="center" valign="top" rowspan="1" colspan="1">Milk (mL)</td><td align="center" valign="top" rowspan="1" colspan="1">109</td><td align="center" valign="top" rowspan="1" colspan="1">109</td><td align="center" valign="top" rowspan="1" colspan="1">109</td></tr></tbody></table><table-wrap-foot><fn id="tfn15-ijms-12-02174"><p>DFROBP = Dietary fiber-rich orange bagasse product</p></fn></table-wrap-foot></table-wrap><table-wrap id="t7-ijms-12-02174" position="float"><label>Table 7.</label><caption><p>Nine-Point hedonic scale used in the preference test, with the corresponding Spanish translation.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1"><bold>English</bold></th><th align="center" valign="middle" rowspan="1" colspan="1"><bold>Spanish</bold></th></tr></thead><tbody><tr><td align="left" valign="top" rowspan="1" colspan="1">Like extremely</td><td align="left" valign="top" rowspan="1" colspan="1">Gusta muchísimo</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Like very much</td><td align="left" valign="top" rowspan="1" colspan="1">Gusta mucho</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Like moderately</td><td align="left" valign="top" rowspan="1" colspan="1">Gusta moderadamente</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Like slightly</td><td align="left" valign="top" rowspan="1" colspan="1">Gusta poco</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Neither like nor dislike</td><td align="left" valign="top" rowspan="1" colspan="1">Ni gusta ni disgusta</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Dislike slightly</td><td align="left" valign="top" rowspan="1" colspan="1">Disgusta poco</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Dislike moderately</td><td align="left" valign="top" rowspan="1" colspan="1">Disgusta moderadamente</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Dislike very much</td><td align="left" valign="top" rowspan="1" colspan="1">Disgusta mucho</td></tr><tr><td align="left" valign="top" rowspan="1" colspan="1">Dislike extremely</td><td align="left" valign="top" rowspan="1" colspan="1">Disgusta muchísimo</td></tr></tbody></table><table-wrap-foot><fn id="tfn16-ijms-12-02174"><p>Hedonic scale: 1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely</p></fn></table-wrap-foot></table-wrap></floats-group></pmc><affiliations><list></list><tree><noCountry><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><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name><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><name sortKey="Tovar, Juscelino" sort="Tovar, Juscelino" uniqKey="Tovar J" first="Juscelino" last="Tovar">Juscelino Tovar</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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