Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5444–5453 | Cite as

Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread

  • Ya-Ling HuangEmail author
  • Ya-Sheng Ma
Original Article
  • 28 Downloads

Abstract

Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129 °C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the specific volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.

Keywords

Calamondin pomace Extrusion Soluble dietary fiber Textural properties Bread 

Notes

Acknowledgments

This study was carried out with financial support from the Ministry of Science and Technology of the Republic of China (NSC-102-2313-B-022-001).

Author contributions

Ya-Ling Huang designed the study, interpreted the data, and wrote the manuscript. Ya-Sheng Ma performed experiments and analysed data.

Supplementary material

13197_2019_4015_MOESM1_ESM.docx (17 kb)
Supplementary material 1 (DOCX 17 kb)
13197_2019_4015_MOESM2_ESM.docx (17 kb)
Supplementary material 2 (DOCX 16 kb)

References

  1. AFA (2017) Agriculture and food agency, COA, executive yuan, R.O.C. (Taiwan)/statistic. https://agr.afa.gov.tw/afa/afa_frame.jsp. Accessed 30 Mar 2018
  2. Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. J Food Eng 84:231–242CrossRefGoogle Scholar
  3. AOAC (1995) Official methods of analysis, 16th edn. Assoication of Official Analytical Chemists, WashingtonGoogle Scholar
  4. Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O (2017) Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chem 217:668–677CrossRefGoogle Scholar
  5. Duque A, Manzanares P, Ballesteros M (2017) Extrusion as a pretreatment for lignocellulosic biomass: fundamentals and applications. Renew Energ 114:1427–1441CrossRefGoogle Scholar
  6. Englyst HN, Quigley ME, Hudson GJ (1994) Determination of dietary fiber as non-starch polysaccharide with gas–liquid chromatographic, high-performance liquid chromatographic or spectrophotometric measurement of constituent sugars. Analyst 119:1497–1509CrossRefGoogle Scholar
  7. Fu JT, Shiau SY, Chang RC (2014) Effect of calamondin fiber on rheological, antioxidative and sensory properties of dough and steamed bread. J Texture Stud 45:367–376CrossRefGoogle Scholar
  8. Gao A, Yan XG, Xu XY, Ye R, Chen Y (2015) Physicochemical and bioactive properties of soluble dietary fibers from blasting extrusion processing (BEP)-extruded carrot residues. Food Bioprocess Technol 8:2036–2046CrossRefGoogle Scholar
  9. Gomez M, Jimenez S, Ruiz E, Oliete B (2011) Effect of extruded wheat bran on dough rheology and bread quality. LWT Food Sci Technol 44:2231–2237CrossRefGoogle Scholar
  10. Guo Y, Liu W, Wu B, Wu P, Duan Y, Yang Q, Ma H (2018) Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding. Food Chem 268:550–557CrossRefGoogle Scholar
  11. Huber E, Francio DL, Biasi V, Mezzomo N, Ferreira SRS (2016) Characterization of vegetable fiber and its use in chicken burger formulation. J Food Sci Technol 53:3043–3052CrossRefGoogle Scholar
  12. Jafari M, Koocheki A, Milani E (2017) Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough. J Cereal Sci 77:49–57CrossRefGoogle Scholar
  13. Jan R, Saxena DC, Singh S (2017) Effect of extrusion variables on antioxidant activity, total phenolic content and dietary fibre content of gluten-free extrudate from germinated Chenopodium (Chenopodium album) flour. Int J Food Sci Technol 52:2623–2630CrossRefGoogle Scholar
  14. Kaisangsri N, Kowalski RJ, Wijesekara I, Kerdchoechuen O, Laohakunjit N, Ganjyal GM (2016) Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates. LWT Food Sci Technol 68:391–399CrossRefGoogle Scholar
  15. Le Bleis F, Chaunier L, Chiron H, Della Valle G, Saulnier L (2015) Rheological properties of wheat flour dough and French bread enriched with wheat bran. J Cereal Sci 65:167–174CrossRefGoogle Scholar
  16. Lee JH, Lee YK, Choi YR, Park J, Jung SK, Chang YH (2018) The characterization, selenylation and anti-inflammatory activity of pectic polysaccharides extracted from Ulmus pumila L. Int J Biol Macromol 111:311–318CrossRefGoogle Scholar
  17. Li HQ, Long DQ, Peng JL, Ming J, Zhao GH (2012) A novel in situ enhanced blasting extrusion technique—extrudate analysis and optimization of processing conditions with okara. Innov Food Sci Emerg Technol 16:80–88CrossRefGoogle Scholar
  18. Lou SN, Ho CT (2017) Phenolic compounds and biological activities of small-size citrus: kumquat and calamondin. J Food Drug Anal 25:162–175CrossRefGoogle Scholar
  19. Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Sci Technol 44:681–686CrossRefGoogle Scholar
  20. O’Shea N, Arendt EK, Gallagher E (2012) Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov Food Sci Emerg Technol 16:1–10CrossRefGoogle Scholar
  21. Paraman I, Sharif MK, Supriyadi S, Rizvi SSH (2015) Agro-food industry byproducts into value-added extruded foods. Food Bioprod Process 96:78–85CrossRefGoogle Scholar
  22. Patil SS, Rudra SG, Varghese E, Kaur C (2016) Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Biosci 14:62–69CrossRefGoogle Scholar
  23. Purlis E (2010) Browning development in bakery products—a review. J Food Eng 99:239–249CrossRefGoogle Scholar
  24. Qiu S, Yadav MP, Yin LJ (2017) Characterization and functionalities study of hemicellulose and cellulose components isolated from sorghum bran, bagasse and biomass. Food Chem 230:225–233CrossRefGoogle Scholar
  25. Rayan AM, Morsy NE, Youssef KM (2018) Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants. J Food Sci Technol 55:523–531CrossRefGoogle Scholar
  26. Roberts KT, Cui SW, Chang YH, Ng PKW, Graham T (2012) The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocoll 26:350–358CrossRefGoogle Scholar
  27. Robin F, Dubois C, Pineau N, Schuchmann HP, Palzer S (2011) Expansion mechanism of extruded foams supplemented with wheat bran. J Food Eng 107:80–89CrossRefGoogle Scholar
  28. Sangnark A, Noomhorm A (2003) Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chem 80:221–229CrossRefGoogle Scholar
  29. Sharma P, Ramchiary M, Samyor D, Das AB (2016) Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking. LWT Food Sci Technol 72:534–543CrossRefGoogle Scholar
  30. Sibakov J, Myllymaki O, Suortti T, Kaukovirta-Norja A, Lehtinen P, Poutanen K (2013) Comparison of acid and enzymatic hydrolyses of oat bran beta-glucan at low water content. Food Res Int 52:99–108CrossRefGoogle Scholar
  31. Soderholm PP, Alfthan G, Koskela AH, Adlercreutz H, Tikkanen MJ (2012) The effect of high-fiber rye bread enriched with nonesterified plant sterols on major serum lipids and apolipoproteins in normocholesterolemic individuals. Nutr Metab Cardiovasc Dis 22:575–582CrossRefGoogle Scholar
  32. Steinmacher NC, Honna FA, Gasparetto AV, Anibal D, Grossmann MVE (2012) Bioconversion of brewer’s spent grains by reactive extrusion and their application in bread-making. LWT Food Sci Technol 46:542–547CrossRefGoogle Scholar
  33. Stojceska V, Ainsworth P, Plunkett A, Ibanoglu E, Ibanoglu S (2008) Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded. J Food Eng 87:554–563CrossRefGoogle Scholar
  34. Tuncel NB, Yılmaz N, Kocabıyık H, Uygur A (2014) The effect of infrared stabilized rice bran substitution onphysicochemical and sensory properties of pan breads: part I. J Cereal Sci 59:155–161CrossRefGoogle Scholar
  35. Wang L, Xu HG, Yuan F, Fan R, Gao YX (2015) Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chem 185:90–98CrossRefGoogle Scholar
  36. Yaich H, Garna H, Bchir B, Besbes S, Paquot M, Richel A, Blecker C, Attia H (2015) Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia. Algal Res 9:65–73CrossRefGoogle Scholar
  37. Yan XG, Ye R, Chen Y (2015) Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chem 180:106–115CrossRefGoogle Scholar
  38. Zhang M, Bai X, Zhang ZS (2011) Extrusion process improves the functionality of soluble dietary fiber in oat bran. J Cereal Sci 54:98–103CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Seafood ScienceNational Kaohsiung University of Science and TechnologyKaohsiungTaiwan

Personalised recommendations