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Development And Characterization Of Physicochemical Properties And Consumer Perception Of Gluten-Free Oat-Based Snack Bars Containing Orange Peel, Andrea R. Muela Negrete
Development And Characterization Of Physicochemical Properties And Consumer Perception Of Gluten-Free Oat-Based Snack Bars Containing Orange Peel, Andrea R. Muela Negrete
LSU Master's Theses
Orange peel (OP) is a major byproduct from orange juice production, and is a good source of fiber and flavonoids, particularly nobiletin. Nobiletin has been reported to exhibit pharmacological activities including anti-inflammation and antioxidation. Incorporating orange peel into food products would harness economic benefit of this industrial byproduct and support a sustainable food chain. This study was performed to evaluate consumer perception of gluten-free oat-based snack bars (GFOSBs) containing orange peel.
In the first study three GFOSBs were formulated to contain 17%, 20%, and 23% orange peel by weight. Consumers (N=103) evaluated GFOSBs for sensory liking (9-point hedonic scale) and …