Orange fiber as a novel fat replacer in lemon ice cream
| Autor: | Tainara de Moraes Crizel, Rosane Rech, Simone Hickmann Flôres, Rubilene Ramos de Araujo, Alessandro de Oliveira Rios |
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| Rok vydání: | 2014 |
| Předmět: |
Ice cream
Pre treatment Melting rate Fat content orange fiber By-products lcsh:TX341-641 Orange (colour) Ingredient lcsh:Technology (General) Fiber Food science sensory acceptance skin and connective tissue diseases by-products fat replacer Chemistry digestive oral and skin physiology food and beverages pre-treatment Orange fiber Pre-treatment Subproduto Fat replacer Fibra de laranja Sorvete ice cream Substitutos da gordura lcsh:T1-995 Bagasse lcsh:Nutrition. Foods and food supply human activities Sensory acceptance Food Science Biotechnology |
| Zdroj: | Repositório Institucional da UFRGS Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS Food Science and Technology, Volume: 34, Issue: 2, Pages: 332-340, Published: JUN 2014 Food Science and Technology v.34 n.2 2014 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 34, Iss 2, Pp 332-340 (2014) |
| ISSN: | 1678-457X |
| DOI: | 10.1590/fst.2014.0057 |
| Popis: | Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %). The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids. |
| Databáze: | OpenAIRE |
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