J Nutr Health JNH Journal of Nutrition and Health 2288-3886 2288-3959 The Korean Nutrition Society 10.4163/jnh.2016.49.3.144 Research Article Development of morning bread fortified citrus peels powders and its evaluation of biological activity by human trial Lee Ha-Neul 1 2 Park Tae-Sun 2 3 Yu Ok-Kyeong 1 Byun Moon-Sun 1 Cha Youn-Soo 1 2 Department of Obesity Research Center, Chonbuk National University, Jeonju 66414, Korea. Department of Food and Nutrition, Chonbuk National University General Graduate School, Jeonju 66414, Korea. Department of Internal Medicine, Research Institute of Clinical Medicine, Chonbuk National University Medical School, Jeonju 66414, Korea. To whom correspondence should be addressed. tel: +82-63-270-3822, cha8@jbnu.ac.kr 06 2016 30 06 2016 49 3 144 152 31 03 2016 18 04 2016 13 05 2016 © 2016 The Korean Nutrition Society 2016 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Purpose

This study was conducted in order to develop morning bread using powdered citrus peels and to examine the effect of its several biological activities for 12 weeks in overweight adults (BMI ≧ 23) living in dormitories of Chonbuk National University.

 Methods

Control bread was prepared using the same formula except for replacing the wheat flour with 3% citrus peel powder. Subjects were classified according to two groups: Intake group of 3% citrus peel powder fortified morning bread (n = 30) and general morning bread (n = 30).

 Results

The results of our study showed no significant effects of citrus peel powdered morning bread on anthropometric indices and biochemical characteristics among overweight adults. Despite the slight reduction in total-cholesterol, LDL-cholesterol, GOT, and GPT (p < 0.05), no significant differences in changes of these values were observed between the two groups.

 Conclusion

The short duration of our intervention might have resulted in the lack of any significant effect. Therefore, conduct of further studies with longer duration is warranted in order that the results from this study can be utilized as a basis for the development of food products with citrus peel powder.

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1) Values are mean ± SD. 2) abc: Means with the same alphabet in each row are not significantly different.

*p < 0.05, **p < 0.01

 Proximate compositions of GB and 3% CPB (23.3 g)

1) General morning bread 2) The morning bread fortified 3% citrus peels powders 3) Source: Rural Resource Development Institute. 2011. Food

 The result of measurements of the 3% citrus peels powders fortified morning bread's texture, chromaticity, pH and sugar contents

1) Values are mean ± SD.

 General characteristics of subjects

1) Group consumed general morning bread 2) Group consumed the morning bread fortified 3% citrus peels powders. 3) P-values were determined by independent t-test. 4) Mean ± SD 5) Chi-square test 6) BMI: body mass index (kg/m2) 7) WC: wasit circumference 8) HC: hip circumference 9) WHR: waist/hip ratio 10) BFM: body fat mass 11) SMM: skeletal muscle mass 12) TC: total cholestero 13) TG: triglyceride 14) HDL: high density lipoprotein 15) LDL: low density lipoprotein 16) BUN: blood urea nitrogen 17) T-Bil: total bilirubin 18) GOT: glutamic oxaloacetic transaminase 19) GPT: glutamic pyruvic transaminase

 Changes in anthropometric characteristics

1) Group consumed general morning bread 2) Group consumed the morning bread fortified 3% citrus peels powders 3) P-values are for the changes in anthropometric characteristics within treatment effect. 4) P-values are for the changes in anthropometric characteristics by interaction of treatment effect and visit effect of two-way repeated-measure ANOVA. 5) Mean ± SD 6) BMI: body mass index (kg/m2) 7) WC: wasit circumference 8) HC: hip circumference 9) WHR: waist/hip ratio 10) BFM: body fat mass 11) SMM: skeletal muscle mass (*p < 0.05)

 Changes in biochemical characteristics

1) Group consumed general morning bread 2) Group consumed the morning bread fortified 3% citrus peels powders 3) P-values are for the changes in biochemical characteristics within treatment effect. 4) P-values are for the changes in biochemical characteristics by interaction of treatment effect and visit effect of two-way repeated-measure ANOVA. 5) Mean ± SD 6) TC: total cholesterol 7) TG: triglyceride 8) HDL: high density lipoprotein 9) LDL: low density lipoprotein 10) BUN: blood urea nitrogen 11) T-Bil: total bilirubin 12) GOT: glutamic oxaloacetic transaminase 13) GPT: glutamic pyruvic transaminase (*p < 0.05)

 Approximate nutrient composition of GB, 3% CPB and soy milk

1) General morning bread 2) The morning bread fortified 3% citrus peels powders 3) Source: Rural Resource Development Institute. 2011. Food

 Energy and nutrient intake of the subjects during the study

1) Group consumed general morning bread 2) Group consumed the morning bread fortified 3% citrus peels powder 3) P-values are for the changes in food intake by interaction of treatment effect and visit effect. 4) Mean ± SD