Orange fiber as a novel fat replacer in lemon ice cream

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...

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Autores: Crizel,Tainara de Moraes, Araujo,Rubilene Ramos de, Rios,Alessandro de Oliveira, Rech,Rosane, Flôres,Simone Hickmann
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2014
País:Brasil
Recursos:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositório:Food Science and Technology (Campinas)
Idioma:inglês
OAI Identifier:oai:scielo:S0101-20612014000200017
Acesso em linha:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017
Access Level:Acceso aberto
Palavra-chave:orange fiber
fat replacer
ice cream
pre-treatment
by-products
sensory acceptance
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spelling Orange fiber as a novel fat replacer in lemon ice creamorange fiberfat replacerice creampre-treatmentby-productssensory acceptanceOrange 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.2014.0057info:eu-repo/semantics/openAccessengCrizel,Tainara de MoraesAraujo,Rubilene Ramos deRios,Alessandro de OliveiraRech,RosaneFlôres,Simone Hickmann2014-08-05T00:00:00Zoai:scielo:S0101-20612014000200017Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Orange fiber as a novel fat replacer in lemon ice cream
title Orange fiber as a novel fat replacer in lemon ice cream
spellingShingle Orange fiber as a novel fat replacer in lemon ice cream
Crizel,Tainara de Moraes
orange fiber
fat replacer
ice cream
pre-treatment
by-products
sensory acceptance
title_short Orange fiber as a novel fat replacer in lemon ice cream
title_full Orange fiber as a novel fat replacer in lemon ice cream
title_fullStr Orange fiber as a novel fat replacer in lemon ice cream
title_full_unstemmed Orange fiber as a novel fat replacer in lemon ice cream
title_sort Orange fiber as a novel fat replacer in lemon ice cream
dc.creator.none.fl_str_mv Crizel,Tainara de Moraes
Araujo,Rubilene Ramos de
Rios,Alessandro de Oliveira
Rech,Rosane
Flôres,Simone Hickmann
author Crizel,Tainara de Moraes
author_facet Crizel,Tainara de Moraes
Araujo,Rubilene Ramos de
Rios,Alessandro de Oliveira
Rech,Rosane
Flôres,Simone Hickmann
author_role author
author2 Araujo,Rubilene Ramos de
Rios,Alessandro de Oliveira
Rech,Rosane
Flôres,Simone Hickmann
author2_role author
author
author
author
dc.subject.por.fl_str_mv orange fiber
fat replacer
ice cream
pre-treatment
by-products
sensory acceptance
topic orange fiber
fat replacer
ice cream
pre-treatment
by-products
sensory acceptance
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.2014.0057
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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