Obtención de harina a partir de los subproductos de la lima Citrus Medica L. para su aplicación en alimentos
Fecha
2020
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
Alrededor del mundo se exportan 10,34 millones de toneladas de frutas cítricas al año, las cuales producen 14% de desperdicio. Teniendo como finalidad utilizar los desechos que produce la industria de alimentos al procesar frutas cítricas para la producción de jugos o alimentos derivados de la misma, se propuso elaborar una harina basado en los desechos que en la actualidad son fuente de contaminación a nivel mundial y a su vez aplicar las metodologías correspondientes para el análisis físicos químicos y evaluación de la capacidad antioxidante y compuestos fenólicos para la aplicación en alimentos.
El objetivo de la presente investigación fue elaborar una harina a base del albedo de
Citrus medica L. comúnmente conocido como cidra, lima para su posterior uso en la elaboración de alimentos.
Dentro de la metodología que se utilizó se encuentran: análisis físicos (esfericidad) y químicos (pH, ceniza, humedad, proteína, grasa, acidez, fibra), análisis sensorial y, adicionalmente análisis de capacidad antioxidante y compuestos fenólicos para determinar los valores que posee la harina elaborada frente al albedo sin tratar.
Se encontró que la harina posee un porcentaje de fibra dietaria de 55,42%, una
concentración de compuestos fenólicos de 80,97 expresado en mg de ácido gálico/mL y un porcentaje de inhibición de 2,2-diphenyl-1-picrylhydrazyl de 85,09%.
Around the world, 10.34 million tons of citrus fruits are exported per year, which produce 14% of waste. Aiming to use the waste produced by the food industry when processing citrus fruits, the elaboration of a flour was proposed based on the waste material that is currently a source of contamination worldwide. At the same time, it is proposed to apply the corresponding methodologies for physical chemical analysis and evaluation of the antioxidant capacity and phenolic compounds for application in food. The objective of the present investigation was to elaborate a flour based on the albedo of Citrus medica L., commonly known as citron, lime for its later use in food elaboration. Within the methodology used are: physical (sphericity) and chemical (pH, ash, humidity, protein, fat, acidity, fiber) analysis, sensory analysis and, additionally, analysis of antioxidant capacity and phenolic compounds to determine the values that flour has made against the albedo untreated. The flour was found to have a percentage of dietary fiber of 55.42%, a concentration of phenolic compounds of 80.97 expressed in mg of gallic acid / mL and an inhibition percentage of 2,2-diphenyl-1-picrylhydrazyl of 85.09%.
Around the world, 10.34 million tons of citrus fruits are exported per year, which produce 14% of waste. Aiming to use the waste produced by the food industry when processing citrus fruits, the elaboration of a flour was proposed based on the waste material that is currently a source of contamination worldwide. At the same time, it is proposed to apply the corresponding methodologies for physical chemical analysis and evaluation of the antioxidant capacity and phenolic compounds for application in food. The objective of the present investigation was to elaborate a flour based on the albedo of Citrus medica L., commonly known as citron, lime for its later use in food elaboration. Within the methodology used are: physical (sphericity) and chemical (pH, ash, humidity, protein, fat, acidity, fiber) analysis, sensory analysis and, additionally, analysis of antioxidant capacity and phenolic compounds to determine the values that flour has made against the albedo untreated. The flour was found to have a percentage of dietary fiber of 55.42%, a concentration of phenolic compounds of 80.97 expressed in mg of gallic acid / mL and an inhibition percentage of 2,2-diphenyl-1-picrylhydrazyl of 85.09%.
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CITRUS MEDICA L., HARINA, FIBRA DIETARIA