Dietary fiber from orange byproducts as a potential fat replacer

Brazil is the world's largest orange juice producer, but the waste that results from this process is a serious environmental problem. The purpose of this study was to characterize fibers from this byproducts and to study their application as a fat replacer in ice cream. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The fibers showed a high water and oil retention capacity and a high content of phenolic compounds and carotenoids. The use of orange fiber as a fat replacer in ice cream led to a 70% reduction of fat without causing significant changes in products attributes such as color, odor and texture. Orange fiber proved to be a promising alternative as a fat replacer in ice cream production.

► Orange byproducts fiber is source of phenolic compounds and carotenoids. ► Orange fiber can be used as replacement for fat in ice cream. ► The ice cream made with the fiber had 70% reduction in fat content. ► The reduction of fat did not change color, odor and texture of ice cream.