Effect of Orange Pulp as a New Source of Dietary Fiber on the Nutritional Characteristics of Pound Cake

Simona Man, Adriana Păucean, Sevastița Muste, Anamaria Pop

Abstract


Consumers are increasingly aware of diet related health problems and therefore are demanding natural ingredients which are expected to be safe and health promoting. By-products of citrus processing industries represent a serious problem, but they are also promising sources of materials which may be used in food industry because of their valuable technological and nutritional properties. Pound cake prepared from blendes containing different proportion (0, 10, 15 and 25 %) of orange pulp were evaluated for chemical composition (protein, fat, ash, total dietary fiber and carbohydrates) according to standards of AOAC (Association, 2000). Data revealed that, incorporation of orange pulp in cake formula increased total dietary fiber form 2.62 to 14.79 % and ash have the same trend, while protein and fat contents were decreased.

Keywords


citrus by-product, orange pulp, pound cakes, dietary fiber

Full Text:

PDF

References


Association of official analytical chemists-AOAC (2000). Official Methods of Analysis, Washington: AOAC.

Carle R, Keller P, Schieber A, Rentschler C, Katzschner T, Rauch D (2001). Method for obtaining useful materials from the by-products of fruit and vegetable processing. Patent application, WO 01/78859 A1.

Catunescu CM, Tofana M, Muresan C, Ranga F, David A, Muntean M (2012). The effect of cold storage on some Quality Characteristics of Minimally Processed parsley (Petroselinum Crispum), Dill (Anethum graveolens) and Lovage (Levisticum officinale), Bulletin USAMV, Agriculture Volume 69 (2):213-221.

Nassar AG, AbdEl-Hamied AA, El-Naggar EA (2008). Effect of Citrus by-Products Flour Incorporation on Chemical, Rheological and Organolepic Characteristics of Biscuits. World Journal of Agricultural Sciences 4 (5): 612-616.

Sharoba AM, Farrag MA, Abd El-Salam AM (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444.

Salanţă LC, Tofană M, Pop C, Socaci S, Pop A, Nagy M (2015). Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries. Bulletin UASVM Food Science and Technology 72(1):139-140.




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11968

Refbacks

  • There are currently no refbacks.



University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Romania
Tel: +40-264-596.384 | Fax: +40-264-593.792 
biroupublicatii@usamvcluj.ro