Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties Article Swipe
Claudia Pérez-Pirotto
,
Isabel Hernando
,
Sonia Cozzano
,
Ana Curutchet
,
Patricia Arcia
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1177/10820132231193474
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1177/10820132231193474
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre “flan” like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1177/10820132231193474
- OA Status
- green
- Cited By
- 2
- References
- 35
- Related Works
- 10
- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4385752155Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1177/10820132231193474Digital Object Identifier
- Title
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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory propertiesWork title
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-08-10Full publication date if available
- Authors
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Claudia Pérez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia ArciaList of authors in order
- Landing page
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https://doi.org/10.1177/10820132231193474Publisher landing page
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YesWhether a free full text is available
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greenOpen access status per OpenAlex
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https://hdl.handle.net/10251/212303Direct OA link when available
- Concepts
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Ingredient, Pomace, Food science, Orange (colour), Inulin, Dietary fibre, Orange juice, Chemistry, FlavourTop concepts (fields/topics) attached by OpenAlex
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2Total citation count in OpenAlex
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2024: 2Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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