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Orange waste holds potential in gluten-free bread
date:Mar 11, 2013
Research has shown that a high quantity of nutrients such as dietary fibre and bio-actives are present in these by-products, thus the full potential of the fruit or vegetable is not fulfilled. For example, orange pomace, a by-product from the smoothie and juice industry, has proven to have good nutritional attributes; it is low in fat (2% dry matter) and high in dietary fibre (40% dry matter) and has the potential to be used as a food ingredient.

Researchers at Teagasc Food Research Centre and

12/25 05:06