OrangerV1, Main, Exploration, bibRecord, 002254

[Orange juice residues as dietary fiber source for foods].

Identifieur interne : 002254 ( Main/Exploration ); précédent : 002253; suivant : 002255

[Orange juice residues as dietary fiber source for foods].

Auteurs : Carmen Sáenz [Chili] ; Ana María Estévez ; Sergio Sanhueza

Source :

Archivos latinoamericanos de nutricion [ 0004-0622 ] ; 2007.

RBID : pubmed:17992984

English descriptors

KwdEn :
- Citrus sinensis (chemistry), Dietary Fiber (analysis), Food Analysis, Food Handling (methods), Humidity, Nutritive Value, Solubility.
MESH :
- analysis : Dietary Fiber.
- chemistry : Citrus sinensis.
- methods : Food Handling.
- Food Analysis, Humidity, Nutritive Value, Solubility.

Abstract

Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.

PubMed: 17992984

Affiliations:

Chili

Le document en format XML

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<author><name sortKey="Saenz, Carmen" sort="Saenz, Carmen" uniqKey="Saenz C" first="Carmen" last="Sáenz">Carmen Sáenz</name>
<affiliation wicri:level="1"><nlm:affiliation>Depto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile.</nlm:affiliation>
<country xml:lang="fr">Chili</country>
<wicri:regionArea>Depto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago</wicri:regionArea>
<wicri:noRegion>Santiago</wicri:noRegion>
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<author><name sortKey="Estevez, Ana Maria" sort="Estevez, Ana Maria" uniqKey="Estevez A" first="Ana María" last="Estévez">Ana María Estévez</name>
</author>
<author><name sortKey="Sanhueza, Sergio" sort="Sanhueza, Sergio" uniqKey="Sanhueza S" first="Sergio" last="Sanhueza">Sergio Sanhueza</name>
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<idno type="wicri:doubleKey">0004-0622:2007:Saenz C:orange:juice:residues</idno>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">[Orange juice residues as dietary fiber source for foods].</title>
<author><name sortKey="Saenz, Carmen" sort="Saenz, Carmen" uniqKey="Saenz C" first="Carmen" last="Sáenz">Carmen Sáenz</name>
<affiliation wicri:level="1"><nlm:affiliation>Depto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile.</nlm:affiliation>
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<wicri:regionArea>Depto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago</wicri:regionArea>
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<author><name sortKey="Estevez, Ana Maria" sort="Estevez, Ana Maria" uniqKey="Estevez A" first="Ana María" last="Estévez">Ana María Estévez</name>
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<author><name sortKey="Sanhueza, Sergio" sort="Sanhueza, Sergio" uniqKey="Sanhueza S" first="Sergio" last="Sanhueza">Sergio Sanhueza</name>
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<series><title level="j">Archivos latinoamericanos de nutricion</title>
<idno type="ISSN">0004-0622</idno>
<imprint><date when="2007" type="published">2007</date>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis (chemistry)</term>
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<term>Food Handling (methods)</term>
<term>Humidity</term>
<term>Nutritive Value</term>
<term>Solubility</term>
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<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Dietary Fiber</term>
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<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
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<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term>
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<keywords scheme="MESH" xml:lang="en"><term>Food Analysis</term>
<term>Humidity</term>
<term>Nutritive Value</term>
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<front><div type="abstract" xml:lang="en">Food snacks using powdered residues from the orange juice industry as a source of dietary fiber were formulated. Six formulations utilizing powdered orange residues with three different moisture levels (25%, 15% and 10%) were elaborated. There were used two basic blends. The first one was 33.3% of orange dry powder, 33.3% of honey, 16.6% of roasted peanut, 16.6% of raisins; the second one was 28.6% of orange powder, 35.7% of honey, 17.85% of roasted peanut, 17.85% of raisins. Snacks had spherical shape with 2.5 cm diameter and a weight close to 10g. The snack moisture was between 12.6 and 17.4%, and their aw between 0.65 and 0.71. The snack chemical composition, on dry matter basis, was 1.6 and 1.9% of ash; 12.3 and 15.2% of lipids; 6.1 and 7.1% of proteins; and 56.2 to 59.6% of carbohydrates; the caloric contribution (calculated) was between 326.8 and 342.9 kcal/100g. The powdered orange residue had 64% of total dietary fiber, 54% of insoluble dietary fiber and 10% of soluble dietary fiber. In the snack the fiber amount fluctuated between 20 and 26% of total dietary fiber; 18 and 22% of insoluble dietary fiber, and 3.0 and 4.5% of soluble dietary fiber. The snack with the higher content of orange residue presented the higher content of dietary fiber. The snacks were well accepted by a sensory panel, without showing differences among treatments.</div>
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<tree><noCountry><name sortKey="Estevez, Ana Maria" sort="Estevez, Ana Maria" uniqKey="Estevez A" first="Ana María" last="Estévez">Ana María Estévez</name>
<name sortKey="Sanhueza, Sergio" sort="Sanhueza, Sergio" uniqKey="Sanhueza S" first="Sergio" last="Sanhueza">Sergio Sanhueza</name>
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<country name="Chili"><noRegion><name sortKey="Saenz, Carmen" sort="Saenz, Carmen" uniqKey="Saenz C" first="Carmen" last="Sáenz">Carmen Sáenz</name>
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[Orange juice residues as dietary fiber source for foods].

[Orange juice residues as dietary fiber source for foods].

Source :

English descriptors

Abstract

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Le document en format XML

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