Scientific journal

50 2011

Journal of Food and Nutrition Research
Summary No. 3 / 2011

Application of citrus dietary fibre preparations in biscuit production
Journal of Food and Nutrition Research, 50, 2011, No. 3, s. 182-190

Zlatica Kohajdová, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK?–?812 37 Bratislava, Slovakia. E-mail:

Summary: Dietary fibre (DF) preparations prepared from citrus (orange and lemon) by-products were analysed for their chemical composition and functional properties. The studies indicated that citrus DF preparations were characterized by high crude DF contents (56.5% lemon, 63.4% orange) and low fat (5.1% lemon, 7.8% orange) and protein (6.4% lemon, 3.3% orange) contents. DF preparations had high water absorption capacity (10.59–12.13 kg•kg-1) but low fat absorption capacity (0.07–0.10 kg•kg-1). Biscuits prepared from blends with different levels (0, 5, 10, 15%) of citrus DF preparations were also evaluated for rheological properties, physical and sensory parameters. Measurements of farinographic properties showed that water absorption capacity and dough development time increased as the amount of citrus DF increased (from 58.8% to 79.1% and from 3.4 min to 7.5 min), whereas dough stability and mixing tolerance index showed a reverse trend (decrease from 6.4 min to 4.3 min and from 56.0 BU to 36.0 BU). Physical parameters, namely, specific volume, volume index, width, thickeness, spread ratio of DF-enriched biscuits were reduced with increasing level of citrus DF preparations. Sensory evaluation revealed that the most acceptable biscuits were obtained by incorporation of 5% citrus DF preparations.

Keywords: biscuits; citrus by-products; dietary fibre; farinographic properties; physical parameters; sensory evaluation

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