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Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

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Abstract

The effect of dietary fiber concentrate on the physicochemical, texture, and sensory characteristics in butter was studied by using some new fibers from vegetable and fruit waste. The basic aim of this study was to increase and develop the bio-functional properties of the butter by using fiber concentrates. For this reason new alternative dietary fiber concentrate sources were investigated and developed by using vegetable and fruit wastes such as stone pears, celery root, celery leaves, spinach, oranges, and orange albedo. Dry matter, ash, pH, protein, dietary fiber content, glucose retardation index, color analysis, and water- and oil-holding capacities as technological properties of samples were analyzed. Dry matter, ash, and pH values of dietary fiber concentrates were observed in the range of 5.79–8.87 %, 0.45–0.96 %, and 3.90–6.48, respectively. As technological properties of samples, water- and oil-holding capacities and fiber contents of dietary fiber concentrates were changed 2.3–8.4 mL/g, 1.8–6.4 mL/g, and 65.45–87.32 %, respectively. On the other hand, it was seen that all dietary fiber concentrates reduced glucose in dialysate when compared to control. Different concentrations (3 and 5 %) of dietary fiber concentrates were added to butter to increase its bio-functional properties. Color and textural properties of the butters were determined. The results showed that content and type of the dietary fiber concentrate in the butter model changed the hardness and the spreadability rating as textural properties and the same effects also were observed in color parameters and sensory evaluation. According to the simple additive weighting technique, stone pear dietary fiber concentrate (3 %) and orange albedo dietary fiber concentrate (5 %) samples were mostly preferred in each group. When the two groups were compared, simple additive weighting technique results showed that butter produced with stone pear dietary fiber concentrate (3 %) was the most preferred by panelists.

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Acknowledgments

This study was supported by Erciyes University Scientific Research Unit as master thesis (Project Code: FBY-09-1091).

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Authors and Affiliations

  1. Food Technology Department, Yıldızeli Vocational College, Cumhuriyet University, 58500, Sivas, Turkey

    Meryem Göksel Saraç

  2. Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey

    Mahmut Dogan

  3. TAGEM Food Analysis Center Co., Erciyes University Technopark Area, 38039, Kayseri, Turkey

    Mahmut Dogan

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  1. Meryem Göksel Saraç
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  2. Mahmut Dogan
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Correspondence to Mahmut Dogan.

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Göksel Saraç, M., Dogan, M. Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties. Eur Food Res Technol 242, 1331–1342 (2016). https://doi.org/10.1007/s00217-016-2637-9

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  • DOI: https://doi.org/10.1007/s00217-016-2637-9

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