Abstract
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.
Highlights
The food industry, consumers and researchers are showing increased interest in the use of unconventional ingredients in food products
Higher scores for texture and purchase intent were verified for OP0 and OP4 jam compared to OP12
Similar results were found in papaya jam added with lemon peel (2.5 to 12.5%) [20]
Summary
The food industry, consumers and researchers are showing increased interest in the use of unconventional ingredients in food products. This is attributed to the favorable nutritional profile of fruit and vegetable by-products, which may reduce the risk of developing non-communicable chronic diseases [1]. Food residues such as peel, seeds, membranes, stems, and leaves have a high rate of waste worldwide. Peels, membranes, and seeds contain high nutritional content, suggesting a potential for addition as an ingredient in food products
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