Physicochemical, microbiological, sensory and amino acid characterization of jams made with common orange peel (Citrus sinensis) in the municipality of Valledupar, Cesar (Colombia)
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Abstract
In Colombia, orange peel is an abundant and underutilized agro-industrial waste, despite its fiber, pectin and bioactive compound content. The present work evaluates whether this residue, transformed into jam, can be used as an ingredient in foods of mass consumption. Osmotically dehydrated common orange peel (Citrus sinensis) jams were characterized physicochemically, microbiologically and sensorially, their amino acid profile was determined by HPLC and their acceptability as an ingredient in stuffed bread and natural yogurt was evaluated. A 3×2 factorial design was applied with three concentrations of sucrose syrup (20, 40 and 60 % m/m) acidified with 2 % citric acid and two forced air drying temperatures (40 and 60 °C; 6 h). The husks were cut into 1×2 cm pieces and blanched at 73 °C ± 2 °C for 60 min. Data were analyzed by ANOVA and Tukey's test (p < 0.05) in SPSS v.21. Jams had a pH of 3.12 to 3.13; ash from 4.82 to 4.86%; crude fiber from 45.19 to 46.12 %; humidity of 10.4%; fat of 1.72%; titratable acidity of 0.77%; soluble solids of 59 °Brix and crude protein of 5.06 to 5.70%. The T6 treatment (60% sucrose, dried at 60°C) had the best organoleptic characteristics and was selected for subsequent analysis. The HPLC amino acid profile, with orthophthaldehyde (OPA) pre-column derivatization and fluorescence detection, showed five quantifiable amino acids: arginine (0.28%), cysteine (0.10%), lysine (0.20%), methionine (0.10%), and tryptophan (0.06%); three of them are essential for human beings. The microbiological quality met the limits of NTC 5247. Applied as an ingredient (10% m/m in stuffed bread and 8% m/m in yogurt), the jam reached acceptance levels of 68% and 72%, respectively, in hedonic tests with 50 untrained panelists. The results indicate that osmotically dehydrated orange peel is a harmless and nutritionally useful matrix, with industrial potential as an ingredient with fiber and essential amino acid content.
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