Caracterización físico-química del flavedo deshidratado de naranja (Citrus x sinensis) y su uso como insumo en la elaboración de cupcakes

The objective of this research work was the characterization of dehydrated orange flavedo (Citrus x sinensis) and its use as an input in the preparation of cupcakes, in order to give added value to the flavedo that is discarded due to ignorance of its beneficial properties, in Special insoluble dietary fiber content. . The experimental design that was applied was a completely randomized design with an AxB factorial arrangement that consisted of 6 treatments and 4 repetitions obtaining 24 experimental units where factor A was the type of drying and factor B the temperature. The variables to study were the physicochemical parameters of moisture, ash and fiber; as well as the sensory aspects of aroma, flavor, texture, acceptability and preference, and microbiological analysis performed at the best treatment. To determine the differences between the levels, Tukey significance tests (p <0.05) were applied, using the statistical program Infostat. It was determined by a drying curve, that T2 and T3 were the treatments in which it took the shortest time to dehydrate the flavedo (5 hours); in humidity the highest percentage was T3 with 27.33% while the lowest was T4 with 23.10%; the percentage of lower ash was t1 with 3.28% and in the fiber content the lowest value was T3 with 52.49g / 100g., In the sensory assessment there is no significant difference, determining that the best treatment was the T3 with the 32% preference of panelists. Finally, this treatment was carried out microbiological analysis of mesophilic aerobes, total coliforms, molds and yeasts determining what was established with the provisions of the NTE INEN 2532. Keywords: flavedo, cupcakes, fiber, temperature, dehydrated.

• मुख्य लेखक: Mendoza Cabello, Adriana Yamilex (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2019
• विषय: Flavedo; Cupcakes; Fibra; Temperatura; Deshidratado
• ऑनलाइन पहुंच: http://repositorio.uteq.edu.ec/handle/43000/3797