Functional crackers: incorporation of the dietary fibers extracted from citrus seeds


YILMAZ E., Karaman E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.54, no.10, pp.3208-3217, 2017 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 10
  • Publication Date: 2017
  • Doi Number: 10.1007/s13197-017-2763-9
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.3208-3217

Abstract

Dietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fibers (grapes seeds and orange seeds) and wheat fiber were added at 2.9% levels. The effects of incorporation of different fibers on composition and consumer acceptability were evaluated. The textural stability during storage was also monitored. Although there were no significant differences for proximate compositions; fiber contents, antioxidant capacities, and phenolics compositions were significantly higher in the crackers containing orange seeds fiber. Sensory analysis showed that taste/flavor attribute scores were low, while appearance scores were equal to the control sample. The fracturability, hardness and water activity values remain constant up to 90 days storage at room temperature. The crackers containing orange seed and grapes seed fiber could provide some health benefits to consumers due to their high fiber and flavonoid contents.