Date:12-Jun-2019
Country: Italy
Lemon
Orange
Peels
Food
Citrus fiber-enriched bread
Application
Description This study explored the use of citrus peel fibers, specifically from blood oranges and lemons, to enhance the fiber content and shelf life of durum wheat bread. The addition of 2% citrus fiber significantly increased the bread's dietary fiber without altering its texture, flavor, or volume. It also helped improve the bread's shelf life, preventing mold growth for up to 120 days. The project also supports the upcycling of citrus byproducts from juice production.
Pathway Description: The process used in this project involves adding 2% of blood orange and lemon peel fibers to wholewheat durum flour to create high-fiber bread. The citrus peel byproducts, rich in dietary fiber, are upcycled and incorporated into the dough, enhancing its nutritional value. The researchers studied the effects on bread’s volume, texture, and shelf life. They found that the citrus fibers improved fiber content without significantly altering the bread's sensory characteristics.
Source: Know More...
Tags: Citrus Fiber BreadHigh Fiber BreadWaste To Nutrition
Food
Citrus fiber-enriched bread
Types of Feedstock
Secondary agricultural residue
Name
Citrus peels
Form
Powdered (Citrus Flour)
Logistics
Sourced from juicing industries
Characteristics
High in dietary fiber
Mechanical
Fiber Enrichment