Orange peel powder as a functional ingredient in hypertensive patient’s bread

Abstract

Patients with high blood pressure need special food in which the amount of sodium chloride is reduced or removed to avoid its negative effects on their health. On the other hand, removing sodium chloride from food may have negative impacts on its sensory qualities. Therefore, this study was conducted to prepare functional bread in which sodium chloride was replaced with orange peel powder to improve its sensory and nutritional qualities. Orange peels were dried, ground and then added to white wheat bread at a ratio of 3% and 6%, and compared their qualities with the control bread and the bread supplemented with commercial improver. The ability to bind oil and water of flour samples was estimated, additionally, dough volume and quality of the resulting bread were measured. The findings illustrated that the flour sample containing 6% orange peel powder significantly recorded the highest value of water binding ability, followed by that containing 3% orange peel. The control flour sample had significantly the greatest value of oil binding capacity (1.9 g/g), while samples containing orange peel recorded the same value (1.8 g/g). The results demonstrated that dough volume was not significantly changed after 60 min of fermentation time; however, dough having 6% orange peel significantly recorded the highest value (55 cm³) after 90 min of fermentation time. The results also displayed that the highest bread volume was presented by the sample containing the commercial improver, followed by the sample containing 6% orange peel powder. There was a good acceptance of functional bread sensory properties prepared from white wheat flour that containing 3 or 6% orange peels, especially by the hypertensive patients.