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Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and orange pomace Flour Blends

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Food and Nutrition Sciences 2021年第3期12卷 332-341页

作者： A. O. Ogo D. J. Ajekwe D. E. Enenche G. O. Obochi Department of Biochemistry College of Health Sciences Benue State University Makurdi Nigeria Center for Food Technology and Research Benue State University Makurdi Nigeria

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p There were also significant increases (p orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

关键词： Biscuit Watermelon Rind orange pomace Nutritional Value Value Addition Waste Management

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Potential development of non-synthetic food additives from orange processing by-products-a review

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Food Quality and Safety 2021年第1期5卷 1-14页

作者： Erik S.Dassoff Jonathan X.Guo Yan Liu Selina C.Wang Yao Olive Li Department of Nutrition&Food Science California State Polytechnic UniversityPomonaCAUSA Department of Chemistry&Biochemistry California State Polytechnic UniversityPomonaCAUSA Department of Food Science&Technology University of CaliforniaDavisDavisCAUSA

Citrus is the largest fruit crop ***,oranges account for 60 per cent of the total,with their main application in juice *** orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus *** pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential ***,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon *** the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product *** research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant *** is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple *** pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.

关键词： orange pomace polyphenols flavonoids extraction functional properties non-synthetic preservatives clean-label

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Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the orange Juice Industry

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Journal of Food Science and Engineering 2020年第2期10卷 83-102页

作者： Konstantinos Petrotos Ioannis Giavasis Konstantinos Gerasopoulos Chrysanthi Mitsagga Chryssoula Papaioannou Paschalis Gkoutsidis Department of Agrotechnology School of Agricultural SciencesUniversity of ThessalyGeopolis CampusPeriferiaki Odos Larisas TrikalonLarisa 41500Greece Department of Food Science and Nutrition School of Agricultural SciencesUniversity of ThessalyKarditsa CampusEnd of N.Temponera StreetKarditsa 43100Greece

orange pomace is the solid waste of the orange juice industry which accounts for approximately 50%of the quantity of the fruits processed into juice and is a good raw material for production of high added value products with diverse *** pomace is rich in polyphenols and flavonoids which can substitute the potentially hazardous or less desirable chemical antioxidants/antimicrobials used in agro-food and cosmetics *** this work,an eco-friendly aqueous microwave assisted extraction of orange pomace was investigated and optimized in order to produce aqueous bioactive antioxidant/antimicrobial extracts.A three factorial Response Surface Optimization methodology with centered Box&Behnken experimental design was used to obtain optimum values of total polyphenols and total flavonoids and build predictive models for their optimal extraction *** three optimization factors in terms of applied process parameters were(a)water/solid ratio,(b)extraction temperature and(c)extraction *** effectiveness and statistical soundness of the two corresponding models regarding optimal total polyphenols and flavonoids were verified by Analysis of Variance(ANOVA).

关键词： orange pomace microwave assisted extraction response surface optimization Box&Behnken polyphenols flavonoids

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