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


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.


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

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


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