OrangerV1, PubMed, Curation, bibRecord, 000777

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

Identifieur interne : 000777 ( PubMed/Curation ); précédent : 000776; suivant : 000778

Fiber 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-Nicanor

Source :

International journal of molecular sciences [ 1422-0067 ] ; 2011.

RBID : pubmed:21731434

English descriptors

KwdEn :
- Adolescent, Adult, Bread (analysis), Citrus sinensis (metabolism), Dietary Fiber (analysis), Female, Food Preferences, Humans, Hydrolysis, Kinetics, Male, Middle Aged, Sensory Thresholds, Starch (chemistry), Starch (metabolism), Young Adult.
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, 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.

DOI: 10.3390/ijms12042174
PubMed: 21731434

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Maria R. Romero-Lopez

<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>

Le document en format XML

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<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>
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<author><name sortKey="Osorio Diaz, Perla" sort="Osorio Diaz, Perla" uniqKey="Osorio Diaz P" first="Perla" last="Osorio-Diaz">Perla Osorio-Diaz</name>
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<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>
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<author><name sortKey="Bernardino Nicanor, Aurea" sort="Bernardino Nicanor, Aurea" uniqKey="Bernardino Nicanor A" first="Aurea" last="Bernardino-Nicanor">Aurea Bernardino-Nicanor</name>
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<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>
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<term>Dietary Fiber (analysis)</term>
<term>Female</term>
<term>Food Preferences</term>
<term>Humans</term>
<term>Hydrolysis</term>
<term>Kinetics</term>
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<term>Sensory Thresholds</term>
<term>Starch (chemistry)</term>
<term>Starch (metabolism)</term>
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<term>Adult</term>
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<term>Food Preferences</term>
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<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>
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<CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Arch Latinoam Nutr. 1996 Dec;44(4 Suppl 1):36S-40S</RefSource>
<PMID Version="1">9137637</PMID>
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<CommentsCorrections RefType="Cites"><RefSource>Nutrition. 1995 Jan-Feb;11(1):37-45</RefSource>
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<CommentsCorrections RefType="Cites"><RefSource>Eur J Clin Nutr. 2004 Jul;58(7):1078-82</RefSource>
<PMID Version="1">15220951</PMID>
</CommentsCorrections>
<CommentsCorrections RefType="Cites"><RefSource>Am J Clin Nutr. 1984 Feb;39(2):320-37</RefSource>
<PMID Version="1">6320629</PMID>
</CommentsCorrections>
<CommentsCorrections RefType="Cites"><RefSource>Am J Clin Nutr. 1987 Dec;46(6):968-75</RefSource>
<PMID Version="1">2825505</PMID>
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<CommentsCorrections RefType="Cites"><RefSource>Am J Clin Nutr. 1990 Sep;52(3):524-8</RefSource>
<PMID Version="1">2168124</PMID>
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<CommentsCorrections RefType="Cites"><RefSource>J Nutr. 1992 Jul;122(7):1500-7</RefSource>
<PMID Version="1">1320113</PMID>
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<CommentsCorrections RefType="Cites"><RefSource>Eur J Clin Nutr. 1998 Apr;52(4):239-45</RefSource>
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Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

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Abstract

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