Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

Document Type : Original Article

Authors

1 Hort. Crop. Processing Res. Dept., Food Technol. Res. Inst. A.R.C., El-Sabahia, Alex. Egypt

2 Meat and Fish Technol. Res. Dept., Food Technology Res. Inst. A.R.C., El-Sabahia, Alex. Egypt

Abstract

Proximate composition, functional properties, and some bioactive components such as polyphenols, ß-carotene and dietary fibers of free seed wastes of orange, grapefruit and mandarin juice extraction were determined. The effect of steaming, water blanching and drying processes of the mixture of the above wastes on the previous properties and compounds was also examined. Polyphenols, ß-carotene, ether extract, nitrogen free extract, bulk density and emulsifying capacity were decreased, while dietary fiber, crude fiber, ash and water, oil holding capacities of the citrus free seed wastes mixture were increased after treating with steaming or water blanching before drying. Meanwhile crude protein and pH of such wastes mixture were increased after steaming and decreased after water blanching. Due to it's good functional properties and considerable levels of the bioactive components, 2% of the previous wastes mixture were added during preparing beef burger. The panelists showed a good acceptable of the sensory properties of this product.

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