Caracterização físico-química e sensorial de bolo de laranja com casca

Abstract

The orange peel is a residue generated significantly and that has beneficial health components. The present study aimed to evaluate the physical and chemical composition of a cake with orange peel, to ascertain its composition and influence on efficiency, besides verifying their acceptance. The cake with orange peel showed higher content of minerals, fiber, moisture and lower caloric value than orange cake prepared without the peel, and despite a decrease in post - cooking time, there was no difference in the final outcome. The flavor and overall impression attributes of the cake with peel had lower acceptance than the cake without the pell, but a greater acceptance for aroma and texture, not differing significantly in appearance. The results indicate a positive outlook for the use of orange peel to prepare cakes, since their higher content of fiber, minerals and lower caloric value, being necessary, however to test new formulations to improve the flavour .