Using Orange Bagasse as a Healthy Ingredient in Muffins
Author Information
Author(s): Romero-Lopez Maria R., Osorio-Diaz Perla, Bello-Perez Luis A., Tovar Juscelino, Bernardino-Nicanor Aurea
Primary Institution: Centro de Desarrollo de Productos Bióticos del IPN
Hypothesis
Can dietary fiber-rich orange bagasse improve the nutritional profile of bakery products?
Conclusion
The study found that muffins made with orange bagasse had higher dietary fiber content and a lower predicted glycemic index compared to control muffins.
Supporting Evidence
- DFROBP muffins had a total dietary fiber content of 41.5%.
- Muffins with DFROBP showed increased slowly digestible starch levels.
- The predicted glycemic index decreased by 10 points with DFROBP addition.
- Control and 10% DFROBP muffins had similar sensory acceptability scores.
Takeaway
This study shows that adding orange peels to muffins can make them healthier by increasing fiber and lowering sugar spikes after eating.
Methodology
The study involved creating muffins with varying levels of dietary fiber-rich orange bagasse and assessing their chemical composition, starch digestibility, and sensory characteristics.
Limitations
The study primarily focused on muffins and may not generalize to other baked goods.
Participant Demographics
100 volunteers (61 women and 39 men) aged 18 to 58 participated in the sensory analysis.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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