Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 65, Issue 5, Pages 565-572Publisher
TAYLOR & FRANCIS LTD
DOI: 10.3109/09637486.2014.898252
Keywords
Fat replacer; low-fat yogurt; micronization; orange by-products
Categories
Funding
- Natural Science Foundation of Hubei province [2013QC032]
- Processing Industrial System of National Citrus Laboratory, China [CARS-27-05B]
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Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.
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