Title : Development and characterization of fiber-enriched extruded snacks incorporating Citrus sinensis pomace
Abstract:
With increasing global population, rising malnutrition, poor dietary patterns, and growing food waste, there is an urgent need to develop nutrient-dense and sustainable food products. The present study aimed to develop fiber-enriched extruded snacks by incorporating Citrus sinensis pomace at different levels (0–20%). The formulated extrudates were evaluated for proximate composition, functional properties, antioxidant activity, and sensory acceptability. Results indicated that incorporation of orange pomace significantly enhanced dietary fiber content, with increases of approximately 10% in total dietary fiber, 35% in soluble dietary fiber, and 28% in insoluble dietary fiber at 20% substitution compared to control samples. Functional analysis showed improved hydration properties, as water absorption index, water solubility index, and water holding capacity increased by 15.18%, 15.18%, and 54.39%, respectively. However, higher levels of pomace negatively affected expansion characteristics, resulting in reductions in expansion ratio and porosity by 22% and 63%, respectively, along with an increase in bulk density by 123%.
Sensory evaluation revealed that extrudates containing up to 5% orange pomace achieved higher acceptability scores for crispiness, taste, texture, and overall acceptability, whereas higher inclusion levels reduced sensory quality. Overall, the study demonstrates that Citrus sinensis pomace can be effectively utilized at low levels in extruded snacks to enhance nutritional and functional properties. This valorization approach supports sustainable food development and offers a promising strategy for reducing citrus processing waste while improving dietary fiber intake.
