Produção de farinhas de subprodutos da laranja sanguínea: caracterização química e utilização como substituto de gordura em sorvete

Abstract

This study aimed to characterize the chemical components of flavedo, albedo, seed, bagasse and flours obtained from the orange Citrus sinensis (L) Blood Osbeck of Mombuca, and use them to replace fat in ice cream. Four chocolate ice cream formulations were developed with different concentrations of the obtained flours, and a control formulation was elaborated. Analyzes of chemical composition and sensory acceptability were carried out and the results were evaluated by ANOVA and Tukey mean test (p ≤ 0.05). The moisture content of all flours obtained is within the limits established by the National Health Surveillance Agency, which determines a maximum of 15% moisture on flour and the amount of fibers is higher than that found in other studies with different fruits, what characterizes it as high fiber content. The results of sensory evaluation indicated that there is greater acceptance of the use of albedo flour in the formulation of ice cream than seed and Orange flavedo flour. The most sensory acceptable ice cream formulation, after the control, shows significant lipid reduction and the fractions and flours obtained from blood orange have great potential for use in food products formulations, given its favorable chemical composition.