Exploring the Potential Use of Orangepeel Powder to Obtain Arabic Bread with High Nutritional Characteristics

The orange peels that are resulting from the orange juice factories are considered a promising by-product in the field of the food industry. Arabic bread is a staple food in many Asian countries, and incorporation of the by- product food industry, like orange peel powder (OPP), definitely improves its health benefits. This work optimized a formulation based on wheat flour and OPP with technical feasibility. So, Arabic bread prepared from blends with different levels (2.5%, 5%, 7.5%, 10%) of OPP evaluated for rheological properties, as well as sensory and chemical properties. The addition of OPP resulted in significant changes in wheat dough alveograph parameters, as evidenced by the increase in values of (P/L), whereas the reductions in (W) values. Measurements by Mixolab apparatus showed that water absorption capacity and dough development time increased as the amount of OPP increased (from 54.7% to 62.3% and from 1.45 min to 4.42 min), whereas dough stability showed a reverse trend (decrease from 8.58 min to 7.23 min). On the other hand, retrogradation characteristics improved when adding a low content of the powder. At another level, the chemical composition of Arabic bread values showed a higher percentage of moisture, ash, crude fiber, lipids, phenolic content, and antioxidant capacity with increasing the level of OPP, but protein and carbohydrate contents decreased with increasing OPP concentration. Overall, the 2.5% OPP addition rate gained acceptance when conducting the sensory evaluation.