Some functional properties of extruded orange pulp and its effect on the quality of cookies

• Published in: Food science & technology 2005-05, Vol.38 (3), p.213-220
• Main Authors: Larrea, M.A., Chang, Y.K., Martinez-Bustos, F.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cookies; dough; dough characteristics; Extrusion; flavor; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; nutrient content; Orange pulp; sensory evaluation; Swollen volume; texture; Water absorption and solubility indexes; water content
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2004.05.014

Orange pulp was extruded using a Brabender single extruder (20:1 l/D) so as to modify the functional and structural properties of the fibre. The independent variables studied were: barrel temperature (83°C, 100°C, 125°C, 150°C, and 167°C), moisture content (22, 25, 30, 35, and 38g/100g), and screw speed (126, 140, 160, 180, and 194rpm). The feed speed was kept constant at 70g/min. The compression ratio was 3:1, and the die diameter was 4mm. The extrusion process increased the water absorption index (34.86g/100g), water solubility index (134g/100g), and swollen volume (43.75g/100g) and these variables were significantly influenced by the feed moisture content of the raw material and by the barrel temperature. The extruded orange pulp had 74.87g/100g total alimentary fibre, 54.81g/100g insoluble alimentary fibre and 20.06g/100g soluble alimentary fibre. Biscuits of good technological quality and with a good level of acceptance were obtained by means of replacing up to 15g/100g of the wheat flour with extruded orange pulp. The energy value of the biscuits decreased with increased extruded orange pulp content, with reductions of 2.95, 6.62, and 10.67g/100g in total calories as compared to the control.