Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide ra...
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doaj-cd049478ac2540599852b07c744c21b02020-11-25T02:37:07ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2020-04-01710.3389/fnut.2020.00046435173Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery ProductsCinzia Caggia0Rosa Palmeri1Nunziatina Russo2Rosario Timpone3Cinzia L. Randazzo4Aldo Todaro5Salvatore Barbagallo6Di3A – Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, ItalyDi3A – Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, ItalyDi3A – Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, ItalyCitrech, Viale Regina Margherita, Messina, ItalyDi3A – Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, ItalySAAF - Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Palermo, ItalyDi3A – Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, ItalyCitrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. The obtained bakery products were characterized for nutritional, technological and microbiological parameters through storage at room temperature. Results highlighted that the addition of DOF results in final products with increased moisture content, mainly after 1 day of storage, and good textural proprieties. Furthermore, the fat-replacing strategy, at different levels of DOF, resulted in final products with, besides a constant content of carbohydrates, showed lowered fat content, increased content of dietary fiber and protein. In particular, the 50% fat replacement allowed to obtain brioches with improved technological properties and with desirable microbiological traits, mostly within the first 24 h from production and up to 5 days of storage.https://www.frontiersin.org/article/10.3389/fnut.2020.00046/fullorange juice wastebakery confectionery productsfunctional foodsdietary fiberfat replacement |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Cinzia Caggia Rosa Palmeri Nunziatina Russo Rosario Timpone Cinzia L. Randazzo Aldo Todaro Salvatore Barbagallo |
spellingShingle |
Cinzia Caggia Rosa Palmeri Nunziatina Russo Rosario Timpone Cinzia L. Randazzo Aldo Todaro Salvatore Barbagallo Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products Frontiers in Nutrition orange juice waste bakery confectionery products functional foods dietary fiber fat replacement |
author_facet |
Cinzia Caggia Rosa Palmeri Nunziatina Russo Rosario Timpone Cinzia L. Randazzo Aldo Todaro Salvatore Barbagallo |
author_sort |
Cinzia Caggia |
title |
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products |
title_short |
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products |
title_full |
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products |
title_fullStr |
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products |
title_full_unstemmed |
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products |
title_sort |
employ of citrus by-product as fat replacer ingredient for bakery confectionery products |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Nutrition |
issn |
2296-861X |
publishDate |
2020-04-01 |
description |
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. The obtained bakery products were characterized for nutritional, technological and microbiological parameters through storage at room temperature. Results highlighted that the addition of DOF results in final products with increased moisture content, mainly after 1 day of storage, and good textural proprieties. Furthermore, the fat-replacing strategy, at different levels of DOF, resulted in final products with, besides a constant content of carbohydrates, showed lowered fat content, increased content of dietary fiber and protein. In particular, the 50% fat replacement allowed to obtain brioches with improved technological properties and with desirable microbiological traits, mostly within the first 24 h from production and up to 5 days of storage. |
topic |
orange juice waste bakery confectionery products functional foods dietary fiber fat replacement |
url |
https://www.frontiersin.org/article/10.3389/fnut.2020.00046/full |
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