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Open AccessArticle

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

1
Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, 85040-167 Guarapuava, Brazil
2
Department of Nutrition, State University of Midwest, 85040-167 Guarapuava, Brazil
3
Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
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Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
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Department of Agronomy, State University of Londrina, 86057-970 Londrina, Brazil
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Faculty of Health Sciences, Federal University of Grande Dourados, 79825-070 Dourados, Brazil
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Department of Nutrition, Federal University of Triângulo Mineiro, 38025-350 Uberaba, Brazil
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(7), 1670; https://doi.org/10.3390/molecules25071670
Received: 30 December 2019 / Revised: 15 January 2020 / Accepted: 16 January 2020 / Published: 4 April 2020
(This article belongs to the Special Issue Natural Products Used as Foods and Food Ingredients)
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics. View Full-Text
Keywords: by-products; Citrus; jam; orange; sensory attributes; bioactive compounds; food reuse; sweets by-products; Citrus; jam; orange; sensory attributes; bioactive compounds; food reuse; sweets
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Teixeira, F.; Santos, B.A.; Nunes, G.; Soares, J.M.; Amaral, L.A.; Souza, G.H.O.; Resende, J.T.V.; Menegassi, B.; Rafacho, B.P.M.; Schwarz, K.; Santos, E.F.; Novello, D. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules 2020, 25, 1670.

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