PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER

The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert...

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Autores principales:	Olga L. MARTÍNEZ A., María O. ROMÁN M., Ester L. GUTIÉRREZ E., Gilma B. MEDINA M., Margarita CADAVID C., Óscar A. FLÓREZ A.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Orange fruit residues nutrients dietary fiber desserts Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/cabcdd0394534e56b6c9967e117a8b6f
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spelling	oai:doaj.org-article:cabcdd0394534e56b6c9967e117a8b6f2021-11-19T04:17:27ZPREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER0121-40042145-2660https://doaj.org/article/cabcdd0394534e56b6c9967e117a8b6f2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/793https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert added with fiber from residues resulting from orange pulp separation. Orange fiber is selected as a raw material to prepare desserts because orange is a good source of soluble and insoluble dietary fiber and besides in the sensorial characterization made by trained judges, it was found that this fiber has odor and aroma of the fruit –the orange– and pleasant textural mouth characteristics. Proximal analysis shows that orange fiber has 59.1 % of total dietary fiber, and the soluble fraction is 27.5 %, with a good content of iron, phosphorus, and other nutrients, except for raw grease. From the technological point of view, it is feasible to incorporate until 5.0 % of orange fiber in the milk dessert, which presents 2.1 % of milk fat, 7.3 of milk solids, and a 25.3 % of total solids. The taste profile shows that the dessert with orange fiber has a medium sensorial quality. Taste describers of this product are: orange, citric, sour, sweet, cooked, and with a residual bitter flavor. Texture describers perceived are: humid, soft, masticable, and fibrous. This new food contributes with its own nutrients and with an additional quantity of fibers which make it a healthy food and are a pleasant, simple, and economic alternative, so people can increase their daily intake of dietary fiber. Besides, through the use of residues in orange transformation, environmental pollution can be decreased. Olga L. MARTÍNEZ A.María O. ROMÁN M.Ester L. GUTIÉRREZ E.Gilma B. MEDINA M.Margarita CADAVID C.Óscar A. FLÓREZ A.Universidad de AntioquiaarticleOrangefruit residuesnutrientsdietary fiberdessertsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 15, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Orange fruit residues nutrients dietary fiber desserts Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Orange fruit residues nutrients dietary fiber desserts Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Olga L. MARTÍNEZ A. María O. ROMÁN M. Ester L. GUTIÉRREZ E. Gilma B. MEDINA M. Margarita CADAVID C. Óscar A. FLÓREZ A. PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
description	The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert added with fiber from residues resulting from orange pulp separation. Orange fiber is selected as a raw material to prepare desserts because orange is a good source of soluble and insoluble dietary fiber and besides in the sensorial characterization made by trained judges, it was found that this fiber has odor and aroma of the fruit –the orange– and pleasant textural mouth characteristics. Proximal analysis shows that orange fiber has 59.1 % of total dietary fiber, and the soluble fraction is 27.5 %, with a good content of iron, phosphorus, and other nutrients, except for raw grease. From the technological point of view, it is feasible to incorporate until 5.0 % of orange fiber in the milk dessert, which presents 2.1 % of milk fat, 7.3 of milk solids, and a 25.3 % of total solids. The taste profile shows that the dessert with orange fiber has a medium sensorial quality. Taste describers of this product are: orange, citric, sour, sweet, cooked, and with a residual bitter flavor. Texture describers perceived are: humid, soft, masticable, and fibrous. This new food contributes with its own nutrients and with an additional quantity of fibers which make it a healthy food and are a pleasant, simple, and economic alternative, so people can increase their daily intake of dietary fiber. Besides, through the use of residues in orange transformation, environmental pollution can be decreased.
format	article
author	Olga L. MARTÍNEZ A. María O. ROMÁN M. Ester L. GUTIÉRREZ E. Gilma B. MEDINA M. Margarita CADAVID C. Óscar A. FLÓREZ A.
author_facet	Olga L. MARTÍNEZ A. María O. ROMÁN M. Ester L. GUTIÉRREZ E. Gilma B. MEDINA M. Margarita CADAVID C. Óscar A. FLÓREZ A.
author_sort	Olga L. MARTÍNEZ A.
title	PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
title_short	PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
title_full	PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
title_fullStr	PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
title_full_unstemmed	PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER
title_sort	preparation and evaluation of a milk dessert with orange fiber
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/cabcdd0394534e56b6c9967e117a8b6f
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PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER

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