Evaluation of High Dietary Fiber Orange Products

摘要

This work aimed to evaluate high dietary fiber orange products which could be used as one of the functional food products. High dietary orange products were evaluated physically, chemically and sensorally. Orange products of juice (OJ), concentrated juice (COJ), sacs (OS), puree (OP) and blends of them were analyzed for their TDF, IDF and SDF contents by enzymatic and gravimetric method. Also, Transmission Electron Microscope was used to evaluate high fiber orange products. Among the orange products, the TDF, IDF and SDF contents in fresh weight basis ranged between 1.05-3.32%, 0.15-1.34% and 0.9% to 1.98% in individual OJ, COJ, OS and OP, respectively. Orange blends products (COJ + OS and COJ + OP) characterized with their higher TDF (3.30 and 3.23 %, FW) and SDF contents (2.10 and 2.32 %, FW). The obtained results indicated also that, the pasteurized orange products (OJ, OS, OP and its blends) had a positive effect on controlling the color, or retarding color changes, if compared with the color of natural ornnge juice (un-pasteurized juice). It is obvious that the pasteurized orange product studied samples inhibit the development of A 420 nm and red colour a~*. Pasteurization of high dietary fiber orange products decreased sedimentation and pectinmethylesterase (PME) activity to the lowest value if compared with fresh orange juice. The pasteurized COJ characterized with its higher acceptability for all sensory properties if compared with other orange products. Also, sensory properties of OS or OP improved if blended with COJ. Transmission Electron Microscopy and computerized image analysis of particle size distribution declared the morphology-property of high fiber orange products studied samples.