Aprovechamiento de las cascaras de naranja y limón para la elaboración de una infusión.

Currently, the population is not aware of the uses that can be made of citrus peels, which leads to the generation of organic waste resulting from the production of juices, juices or pulp, which is a latent problem in the world. In this extraction process, approximately 20,000 units of orange and lemon peels are generated daily due to deficiencies in the integral management of waste. For this reason, the main objective of the research was to take advantage of orange (Citrus sinnensis) and lemon (Citrus limón) peels by analyzing the methods for obtaining an infusions from citrus peels and formulating an optimal procedure by means of quality control through sensory analysis, The experimental analysis allowed to verify the minimum requirements of the infusion according to INEN standards. Thanks to the experimental analysis, three infusions were elaborated from orange and lemon peels, using aromatic herbs such as lemon verbena, chamomile and mint, which allowed to determine through sensory analysis that infusion 3 (0. 80g of lemon peel, 0.80g of orange peel and 0.10g of mint. It was the one that stood out the most due to the fact that people liked the addition of stevia-based sweetener and sugar the most. It was also verified that the average values of the infusions were: pH 5.17, 0.02% acidity represented in citric acid, 10.21% humidity and 3.22% ash. Therefore, the research helped to solve the need to know how to take advantage of the citric residues that will allow to diminish the environmental impact and ensure the consumer's health when consuming this type of food, allowing the continuous improvement of the quality processes developed in the research.

• Auteur principal: Albuja Villafuerte, Sonia Marianela (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2023
• Sujets: Infusiones; Impacto ambiental; La naranja (Citrus sinnensis),; Parámetros
• Accès en ligne: http://dspace.unach.edu.ec/handle/51000/10838