Table 2.

Results from the different analysis of the orange by-product flour produced.

	Analysis/Component	Value
Chemical composition	Water content (g/100 g of DM *)	10.38 ± 0.36
	Protein (g/100 g of DM)	5.94 ± 0.1
	Fat (g/100 g of DM)	0.33 ± 0.1
	Ash (g/100 g of DM)	2.72 ± 0.02
	Dietary fiber (g/100 g of DM)	73.61
	Glycidic fraction (g/100 g of DM)	80.63
Antioxidant properties	Phenolic compound (mg GAE/100g of DM) **	534 ± 30
	FRAP (µmolTEq/100 g of DM) ***	93 ± 5
	ORAC (µmolTEq/100 g of DM) ***	11,728 ± 541
Functional properties	WAI (g of water/g of DM)	13.28 ± 0.50
	OAI (g of oil/g of DM)	2.78 ± 0.02
	WSI (%)	9.94
Microstructure	SEM image at 500× magnification

* DM, dry matter; ** GAE, gallic acid equivalent; and *** TE, trolox equivalent.