AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.

O objetivo foi verificar a influência do sistema de cultivo, orgânico e convencional, sobre as características físicas e químicas e sobre a aceitação pelo consumidor de laranjas 'Valência' (Citrus sinensis (L.) Osb.). Os pomares foram instalados no município de Montenegro, em julho de 2001, em espaçamento de 2,5mx5,0m, cada um possuindo uma área de 0,25ha. As avaliações foram realizadas a partir de amostras de frutos colhidas em setembro e outubro de 2011 e em outubro de 2012. Os parâmetros físicos e químicos analisados nos frutos foram: teor de suco (TS), teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT e índice de cor da casca.A avaliação da aceitação das laranjas foi realizada com avaliadores não treinados, e utilizando escala hedônica de nove pontos, que expressam o grau de gostar ou desgostar do produto. O delineamento experimental foi completamente casualizado. Os frutos apresentaram parâmetros de qualidade adequados aos padrões internacionais e não diferiram entre si quanto as suas características físicas e químicas na maioria dos atributos avaliados. A aceitação foi satisfatória em todos os atributos avaliados (todos superiores a 70%). As diferenças observadas nos atributos físicos e químicos não foram percebidas pelos avaliadores, não havendo, portanto, distinção na aceitação dos frutos pelo consumidor entre os sistemas de cultivo

The objective of the research was to investigate the influence of cultivating systems (organic and conventional) on physical and chemical attributes, and consumer acceptance of 'Valencia' oranges (Citrus sinensis (L.) Osb.). The orchards were field planted in Montenegro, Brazil, in July 2001. Plants are spaced 2.5m in the row by 5.0m between rows, totaling 0.25ha each orchard. Evaluations were made using fruit samples collected in September and October of 2011, and October of 2012. The physical and chemical attributes evaluated were: juice contents (TS), soluble solids (SS), titratable acidity (AT), ratio SS/AT and color index in the peel (ICC). The oranges' consumer acceptance was determined by untrained evaluators using a nine-point hedonic scale, where the degree in which they'like' or 'dislike' the product is expressed. The experimental design was completely randomized. As results, oranges showed parameters of quality accordingly to international standards. The physical and chemical attributes were not different between conventional and organic systems for most attributes evaluated. Consumer acceptance was satisfactory in all attributes evaluated (all above 70%). The differences observed on the physical and chemical attributes were not perceived by the evaluators; therefore, there is no distinction on the acceptability of the fruits by consumers despite of the cultivation system

Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %). The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

A procura por alimentos mais saudáveis por parte dos consumidores tem impulsionado as indústrias de alimentos a desenvolverem alimentos que contenham menor teor de gordura, contudo sem alterar as características sensoriais e nutricionais dos produtos. A indústria de sorvetes é uma das que mais utiliza gordura em suas formulações, contendo, em média, 10% desse ingrediente. Uma alternativa para a substituição de gorduras é a fibra de frutas cítricas, que vem sendo utilizada com sucesso, reduzindo o teor de gordura na indústria de embutidos, por exemplo. Nesse sentido, o objetivo deste trabalho foi avaliar as características sensoriais e físico-químicas de sorvetes elaborados com fibra de casca de laranja amarga comercial como substituto da gordura. Foram utilizadas duas formulações com concentrações diferentes de fibra de laranja (F1 com 0,74% e F2 com 1,10% de fibra) e uma formulação controle (com gordura). Para as duas formulações, foram encontrados valores condizentes com a literatura para a composição centesimal do sorvete. Em relação ao valor energético dos sorvetes, foi observada uma redução de mais de 25%, indicando que o produto pode ter alegação de light. Para o teor de fibra dos sorvetes, os valores observados foram de F1 1,4% e F2, 2,0%, podendo considerar o sorvete da formulação F2 como fonte de fibras. Os atributos de cor, odor e textura não apresentaram diferenças entre as amostras. Já sabor, sabor residual e aceitação global obtiveram diferenças entre as amostras com fibra e a controle. Os sorvetes elaborados com fibra de casca de laranja obtiveram índices de aceitação de 78%.

The demand for healthier foods by consumers has driven the food industry to develop foods that contain less fat, however without altering the sensory characteristics and nutritional products. The ice cream industry is one that uses more fat in their formulations, containing on average 10% of this ingredient. An alternative to the replacement of fat is the fiber of citrus fruits, which has been used successfully by reducing the fat content in the meat industry, for example. Thus, the objective of this study was to evaluate the sensory characteristics and physical-chemical ice cream made with fiber commercial bitter orange peel as a substitute for fat. Two formulations with different concentrations of orange fiber (F1 and F2 with 0.74% to 1.10% fiber) and a control formulation (with fat) were used. The two formulations were found consistent with the literature values for the chemical composition of ice cream. Regarding the energy value of ice cream was observed reduction of more than 25%, indicating that the product may claim "light". For the fiber content of the cream, the values were 1.4% of F1 and F2, 2.0%, can consider ice cream formulation F2 as a source of fiber. The attributes of color, odor and texture didn't differ between samples. Already flavor, after taste and overall acceptability differences between samples obtained with fiber and control. Ice cream prepared with fiber obtained orange peel acceptance rates of 78%