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Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives. After extraction of juice, the pomace left has great potential as a sustainable agricultural processing by-product, due to its vast application in the food, feed and pharma industries. Lemon pomace powder was prepared from the by-product obtained after the extraction of juice from the lemon. Dried lemon pomace powder contained fiber (60.12 g 100 g-1), moisture (10.67 g 100 g-1), protein (4.89 g 100 g-1), fat (2.17 g 100 g-1), sugar (4.81 g 100 g-1) and ash (3.21 g 100 g-1), indicating higher amounts of ash, fat and fiber contents than wheat flour. The water-holding and oil-holding capacities of lemon pomace powder were noticed 5.9 and 3.2 g, respectively. Lightness (L*) and yellowness (b*) of powder were decreased while redness (a*) was increased in powder as compared to raw pomace. Water activity was decreased, while dry matter and pH of pomace powder were significantly increased as compared to raw pomace. Microbiological analyses revealed lower mold, yeast and total viable counts in lemon pomace powder as compared to raw lemon pomace. Dried lemon pomace powder was replaced with wheat flour at concentrations of 0%, 5%, 10% and 15% in biscuits. The biscuits were evaluated for chemical and sensory properties. Data revealed that the incorporation of lemon pomace powder improved the chemical and sensory properties of biscuits significantly. Highly acceptable biscuits with good sensory properties were obtained by incorporating 10% lemon pomace powder, with the potential use of promoting health.

The effect of the sodium chloride reduction from 2 to 1 % and its partial replacement with different level of potassium chloride and yeast extract on durum wheat ( Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life. Breads were packaged under modified atmosphere conditions and stored at 25 °C for as long as 120 days. No significant differences were observed among the bread samples on the specific volume, crumb porosity, crust thickness, loaf firmness and moisture content. The 5-hydroxymethylfurfural levels ranged in the bread samples, independently from the level of salts and the yeast extract added, from approximately 16 mg/kg to approximately 59 mg/kg of dry matter before storage, and decrease rapidly during storage. The yeast and mould counts showed values lower than 1 log cfu/g until 30 days of storage after a gradual increase was detected in the breads at low sodium chloride content. During storage, an increase of the total viable count in all bread samples was also recorded. The results of the sensory data have shown that the breads had similar evaluation and before storage differed in elasticity, moisture and salt content. After 90 days of storage, only the salt and moisture content differentiated the samples. In fact, moisture content decreased significantly (from about 38 to 23 %) in all bread samples with storage, independently from the salts and the yeast extract content. [ABSTRACT FROM AUTHOR]