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Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products

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Abstract

Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres. The total dietary fibre content (72.0 ± 3.0%) and WRC (21.1 ± 2.7 gwater/ g) of HAD+MW fibre did not differ from the nutritional composition of the control orange fibre (COM). However, for HAD+MW fibre, protein (+2.34 fold), fat (−4.75 fold), ash (−2.31 fold), sugars (−1.42 fold) and moisture content (+11.5 fold) was different from COM. Instrumental texture analysis showed that biscuits with HAD+MW fiber resulted in less hardness (26%) than those with COM fiber. However, this difference was not perceived by panellists (p > 0.05). Exterior colour, cereal, vanilla and citrus aroma-flavour, and granularity were slightly more intense in HAD+MW biscuits but still similar to the commercial control fiber. Thus, the HAD+MW drying method can be used for upcycling orange by-products, obtaining less refined and more nutritious and sustainable ingredients for fiber-enrichment of gluten-free biscuits.

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Data Availability

The data that support the findings of this study are available upon providing sound, sensible and fair reasons for request to the corresponding author.

Abbreviations

DM:

Dry matter

HAD:

Hot air drying

IDF:

Insoluble dietary fiber

MW:

Microwave

SDF:

Soluble dietary fiber

TDF:

Total dietary fiber

W:

Weight

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Acknowledgements

The authors would like to acknowledge the projects TECNOMIFOOD (CERVERA Grant, CDTI, CER20191010) and 4SNACK (2021-2022 Food Industry Framework, Basque Government) for the financial support that afforded this work. This paper is the contribution n° 1098 from AZTI, Food Research, Basque Research and Technology Alliance (BRTA).

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Authors and Affiliations

  1. AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain

    Clara Talens, Yolanda Rios, Saioa Alvarez-Sabatel, Mónica Ibargüen & Raquel Rodríguez

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  1. Clara Talens
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  2. Yolanda Rios
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Correspondence to Clara Talens.

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Talens, C., Rios, Y., Alvarez-Sabatel, S. et al. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products. Plant Foods Hum Nutr 77, 271–278 (2022). https://doi.org/10.1007/s11130-022-00972-5

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