The Effect of Freeze-Dried Orange Peel on the Properties of Gluten-Free Bread
Miglė Galvydytė, Eglė Purvaneckaitė, Aivaras Anužis
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: gluten-free bread, citrus fibre, orange peel.
Abstract:
Gluten-free bread production poses significant technological challenges because the absence of gluten alters dough structure, texture, and sensory quality. To improve these properties, natural fibres derived from citrus by-products can be used, contributing to functionality and sustainability while reducing food waste.
The objective of this study was to investigate the influence of freeze-dried orange peel addition on the technological and sensory characteristics of gluten-free bread. The bread samples were prepared with varying concentrations of freeze-dried orange peel, and a control sample of bread without fibre was used for comparison.
The results revealed that incorporating orange peel improved the water-absorption capacity and moisture retention of the gluten-free dough. The bread samples with orange peel showed greater volume, a more uniform crumb structure, and a darker colour than the control sample. Sensory evaluation indicated that samples enriched with orange peel were rated higher in aroma, taste, and overall acceptability, while the control bread sample received the lowest scores. Furthermore, the presence of bioactive compounds in orange peel suggests that it may have additional nutritional benefits.
In conclusion, freeze-dried orange peel is a promising ingredient for improving the technological and sensory qualities of gluten-free bread, while supporting circular economy principles by utilising food industry by-products. These findings highlight the potential of citrus fibre applications in functional bakery products.
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