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dc.contributor.authorCrizel, Tainara de Moraespt_BR
dc.contributor.authorAraujo, Rubilene Ramos dept_BR
dc.contributor.authorRios, Alessandro de Oliveirapt_BR
dc.contributor.authorRech, Rosanept_BR
dc.contributor.authorFlôres, Simone Hickmannpt_BR
dc.date.accessioned2015-03-17T01:57:10Zpt_BR
dc.date.issued2014pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/112081pt_BR
dc.description.abstractOrange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %). The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofCiência e Tecnologia de Alimentos. Campinas, SP. vol. 34, n. 2 (Abr./jun. 2014), p. 332-340pt_BR
dc.rightsOpen Accessen
dc.subjectOrange fiberen
dc.subjectFibra de laranjapt_BR
dc.subjectFat replaceren
dc.subjectSubprodutopt_BR
dc.subjectSubstitutos da gordurapt_BR
dc.subjectIce creamen
dc.subjectSorvetept_BR
dc.subjectPre-treatmenten
dc.subjectBy-productsen
dc.subjectSensory acceptanceen
dc.titleOrange fiber as a novel fat replacer in lemon ice creampt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000934455pt_BR
dc.type.originNacionalpt_BR


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