Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-06-23 DOI:10.1111/1471-0307.70034

Shaikh Adil, Atanu Hrishikesh Jana, Bhavbhuti M Mehta, Ankit Bihola, Chandgude Prasad, Bhargav Rajani

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引用次数: 0

Abstract

Background

Frozen yoghurt is a popular dairy delicacy that can be enhanced with functional ingredients. Various fruit peels are already used as fat substitute in ice cream and frozen desserts. Orange peel is a rich source of minerals, fibre and natural antioxidants, especially flavonoids.

Aim(s)

The aim of this study was to explore and utilise a fibre derived from orange peel powder as a fat replacer in frozen yoghurt. Orange peel, rich in soluble fibre, exhibits favourable technological attributes. These characteristics suggest its potential as a fat substitute in foods, along with its antioxidant properties.

Methods

Experimental frozen yoghurts were prepared using milk fat levels of 2.0%, 4.0% and 6.0% with a fixed level of 2.5% orange peel powder. A control frozen yoghurt with 6.0% milk fat without orange peel powder was also prepared. The products were analysed for composition, viscosity, titratable acidity, overrun, melting rate and sensory acceptability.

Major Findings

Varying fat levels significantly affected carbohydrates, proteins, ash, total solids content and viscosity of frozen yoghurt mixes. However, titratable acidity, overrun and melting rate were not markedly influenced. The increased milk fat content of experimental frozen yoghurt (6.0%) resulted in improved texture and stability, whereas the low-fat variant (2.0%) had a higher protein and carbohydrate content as well as melting rate. Sensory evaluation revealed that frozen yoghurt with 2.0% milk fat and 2.5% orange peel powder was the most acceptable formulation for sensory scores, particularly for flavour, body and texture, and total score, indicating improved acceptability as compared to other treatments.

Scientific or Industrial Implications

These results show that low-fat frozen yoghurt (2.0%) enriched with orange peel powder can be successfully formulated to have improved physico-chemical properties and consumer acceptability. This study provides insights for the dairy industry to develop functional frozen yoghurt products using fruit by-products.

查看原文本刊更多论文

柑桔皮粉在冷冻酸奶中替代脂肪的可行性研究

冷冻酸奶是一种受欢迎的乳制品美味，可以添加功能性成分。各种果皮已经被用作冰淇淋和冷冻甜点中的脂肪替代品。橘子皮富含矿物质、纤维和天然抗氧化剂，尤其是类黄酮。目的：本研究的目的是探索和利用从橙皮粉中提取的纤维作为冷冻酸奶中的脂肪替代品。橘皮富含可溶性纤维，具有良好的工艺特性。这些特征表明它有潜力作为食物中的脂肪替代品，以及它的抗氧化特性。方法分别在乳脂水平为2.0%、4.0%和6.0%的条件下，以固定水平2.5%的橙皮粉配制实验性冷冻酸奶。制备了乳脂6.0%、不含橙皮粉的对照冷冻酸奶。分析了产品的组成、粘度、可滴定酸度、溢出、熔化速率和感官可接受性。不同的脂肪水平对冷冻酸奶混合物的碳水化合物、蛋白质、灰分、总固体含量和粘度有显著影响。然而，滴定酸度、溢出和熔化速率没有明显的影响。实验冷冻酸奶中乳脂含量（6.0%）的增加改善了酸奶的质地和稳定性，而低脂酸奶（2.0%）的蛋白质和碳水化合物含量更高，融化速度也更快。感官评价显示，含有2.0%乳脂和2.5%橙皮粉的冷冻酸奶在感官评分方面是最可接受的配方，特别是在风味、体感和质地以及总分方面，这表明与其他处理相比，可接受性有所提高。这些结果表明，添加橙皮粉的低脂冷冻酸奶（2.0%）可以成功配制，具有更好的理化特性和消费者接受度。本研究为乳制品行业利用水果副产品开发功能性冷冻酸奶产品提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.