Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.
Identifieur interne : 000316 ( PubMed/Curation ); précédent : 000315; suivant : 000317Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.
Auteurs : Tian Yi [République populaire de Chine] ; Xingjian Huang ; Siyi Pan ; Lufeng WangSource :
- International journal of food sciences and nutrition [ 1465-3478 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- administration & dosage : Dietary Fiber.
- analysis : Yogurt.
- chemistry : Citrus sinensis.
- methods : Food Handling.
- Adult, Female, Humans, Male, Microscopy, Electron, Middle Aged, Particle Size, Physicochemical Phenomena, Taste, Young Adult.
Abstract
Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.
DOI: 10.3109/09637486.2014.898252
PubMed: 24625022
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However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24625022</PMID><DateCreated><Year>2014</Year><Month>7</Month><Day>17</Day></DateCreated><DateCompleted><Year>2015</Year><Month>03</Month><Day>30</Day></DateCompleted><DateRevised><Year>2014</Year><Month>7</Month><Day>17</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1465-3478</ISSN><JournalIssue CitedMedium="Internet"><Volume>65</Volume><Issue>5</Issue><PubDate><Year>2014</Year><Month>Aug</Month></PubDate></JournalIssue><Title>International journal of food sciences and nutrition</Title><ISOAbbreviation>Int J Food Sci Nutr</ISOAbbreviation></Journal><ArticleTitle>Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.</ArticleTitle><Pagination><MedlinePgn>565-72</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.3109/09637486.2014.898252</ELocationID><Abstract><AbstractText>Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. 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