Use of dietary fibers concentrate from orange pomace in the production of functional foods

Abstract

Introduction. This paper presents the development of a functional bakery product recipe using a dietary fiber concentrate obtained by fermenting orange pomace. Materials and methods. In today's marketplace, there is a growing interest in healthy eating, creating a need for products with increased nutritional value. Orange pomace, a source of soluble fiber, pectin, and antioxidants, was chosen as the primary raw material to improve the functional properties of the bakery product. Results and discussion. To compile a database for modeling the bakery product recipe, a qualitative analysis of the resulting dietary fiber concentrate was performed: moisture content was 9.5%, protein content was 6.2%, fat content was 0.4%, and dietary fiber content was 55.0%. The dietary fiber concentrate is characterized by water-binding, water-retaining, and sorption properties. Modeling of bakery product prototypes was performed using Excel's "Solver" add-in, with the goal being a dietary fiber content of 30% of the daily intake. Organoleptic properties of the finished product indicate a positive effect of the additive. Conclusion. Physicochemical studies revealed that the additive reduces acidity and promotes a more porous and developed crumb structure. Furthermore, a lower carbohydrate content and an increase in dietary fiber were observed compared to the control sample.