title: Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.
abstract: 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.
authors.affiliation: Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei , China.
authors.forename: Tian
authors.initials: T
authors.lastname: Yi
authors.forename: Xingjian
authors.initials: X
authors.lastname: Huang
authors.forename: Siyi
authors.initials: S
authors.lastname: Pan
authors.forename: Lufeng
authors.initials: L
authors.lastname: Wang
mesh_terms: D000328:Adult; D055598:Chemical Phenomena; D032084:Citrus sinensis / Q000737:chemistry*; D004043:Dietary Fiber / Q000008:administration & dosage*; D005260:Female; D005511:Food Handling / Q000379:methods; D006801:Humans; D008297:Male; D008854:Microscopy, Electron; D008875:Middle Aged; D010316:Particle Size; D013649:Taste; D015014:Yogurt / Q000032:analysis*; D055815:Young Adult
keywords: Fat replacer; low-fat yogurt; micronization; orange by-products