Orange Pomace Proves Fruitful in Gluten-Free Bread

CARLOW, IreleandResearchers at Teagasc Food Research Center and University College Cork investigated the potential for making flour out of orange pomace, an orange byproduct typically considered food waste.

"Pomace is everything left over after the juice and oil is extracted, said Tony Marquez, owner of Pearson Ranch LLC, Porterville, Calif. "Typically at this time, pomace is a waste product."

Orange pomace is low in fat (2% dry matter) and high in dietary fiber (40% dry matter).

The researchers discovered when orange pomace was freeze-dried and ground into a flour-like substance, it proved to be a viable, low-cost food by product for improving the physical and nutritional characteristics of gluten-free breads," said Eimear Gallagher, Ph.D., Teagasc, Food Research Center.

The researchers created gluten-free bread using the orange-based flour and evaluated it on the basis of loaf volume, crumb structure, crumb color, texture, microstructure, nutritional and sensory properties. Sensory panelists scored the bread favorably with respect to appearance, flavor, texture and overall acceptability, addedNorah OShea, Ph.D., who also worked on the research.

The center also has conducted research in the past to evaluate the use of orange and apple pomace as food ingredients.