Utilization of citrus crops processing by-products in the preparation of tarhana

摘要: After processing of citrus fruits (e.g. lemon, orange, grapefruit, mandarin) for juice and essential oils production, approximately 50% the original fruit mass is left as waste material. Citrus crops by-products are valuable components they contain nutrients such pectins, saccharides, carotenoids, some vitamins, minerals, polyphenols substances with antioxidant activity. Utilisation these kind side products in recipe various cereal product led to enhancement final nutritional value better sensory attributes well improvement functional properties. In this work was studied effect orange mandarin dietary fibre application at level 5 10% (w/w) tarhana preparation influence on fermentation process. Chemical analysis showed, that preparations reached higher concentration ash, fat total compared wheat flour. Wheat flour exhibited moisture content protein than preparations. Orange showed values water oil absorption capacity, swelling capacity least gellation Application caused a rapid decrease pH from 4.70 - 5.02 4.31 4.51 during Reducing saccharides served an available source energy fermenting microbiota their decreased 24.5 32.8 2.2 0.2 g/kg after 144 h incubation. Fermentation also lactic acid (1.67 2.09 g/kg) acetic (1.91 2.53 production consequence present microorganisms metabolic Sensory evaluation samples proportion (10%) negatively affected taste, odour, consistency sourness. Among all prepared most acceptable 5% fibre.