IDEAS home Printed from https://ideas.repec.org/a/adp/jnfsij/v5y2018i2p20-25.html
   My bibliography  Save this article

Tangerine: Converting Residues into Antioxidant Food, Rich in Fiber and with Sensorial Acceptance

Author

Listed:
  • Denise Sande
  • Ana Clara Silva Moreira
  • Bárbara Anne Júlio Papa

    (Multidisciplinary Lab, Centro Universitário Belo Horizonte- UNIBH, Brazil)

Abstract

Waste from the fruit production chain is still rich in nutritional value, as well as in secondary plant metabolites, such as phenolics and others, which have antioxidant activity. These products could still be used on food. An alternative to the use of such waste is to obtain flour and biscuits. The present work aimed to evaluate the potential of reusing the pulp of tangerine in the preparation of food for human consumption. Tangerine bagasse was used in aflour elaboration (TF), and this TF was applied in the preparation of biscuits containing 10% of tangerine flour (TB), as a replacement of a wheat flour biscuit recipe control (CB). Both cookies showed antioxidant activity (TB: 82.07% and CB: 74.15%) and fiber content (TB: 1.53% and CB: 0.64%), in addition to being assessed to their acceptability (TB: 93.3% and CB: 83.3%). The biscuit with tangerine flour was superior in all aspects evaluated.The use of tangerine peel and bagasse in the manufacture of flour to produce biscuits proved an alternative to avoid the disposal of this waste and so introduce them in food.

Suggested Citation

  • Denise Sande & Ana Clara Silva Moreira & Bárbara Anne Júlio Papa, 2018. "Tangerine: Converting Residues into Antioxidant Food, Rich in Fiber and with Sensorial Acceptance," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 5(2), pages 20-25, February.
    • Handle: RePEc:adp:jnfsij:v:5:y:2018:i:2:p:20-25
    DOI: 10.19081/NFSIJ.2018.05.555656
    as

    Download full text from publisher

    File URL: https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555656.pdf
    Download Restriction: no
    File URL: https://juniperpublishers.com/nfsij/NFSIJ.MS.ID.555656.php
    Download Restriction: no
    File URL: https://libkey.io/10.19081/NFSIJ.2018.05.555656?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:adp:jnfsij:v:5:y:2018:i:2:p:20-25. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Robert Thomas (email available below). General contact details of provider: .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.