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Abstract
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.
Figures and Tables
Table 3
The result of measurements of the 3% citrus peels powders fortified morning bread's texture, chromaticity, pH and sugar contents
Table 4
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
Table 5
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)
Table 6
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)
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