Caracterização de farinhas de albedo, bagaço e casca de laranja e sua aplicação em bolos de laranja
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Data
2017-10-27
Autores
Rapina, Larissa Fernanda Volpini [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O Brasil é um grande produtor de laranja, e grande parte dessa produção é destinada à produção de suco de laranja. Após a extração do suco, gera-se grande quantidade de coprodutos que se tornam um problema para esse setor, sendo uma possível fonte de contaminação ao meio ambiente. Porém, esses coprodutos são fontes ricas de vitaminas, minerais e fibras e podem ser utilizados para o enriquecimento de alimentos. Neste sentido, o objetivo do presente trabalho foi caracterizar a farinha obtida de três coprodutos da indústria de suco de laranja - albedo, bagaço e casca - e aplicá-las em bolos de laranja por meio da substituição parcial da farinha de trigo e avaliar suas características físicas, químicas e sensoriais. As farinhas de albedo, bagaço e casca de laranja destacaram-se pelos altos conteúdos de fibras alimentares, sendo que as fibras insolúveis em água das farinhas de albedo e de bagaço aumentaram o bolo fecal dos ratos. Foi possível substituir a farinha de trigo por 10% de farinha de albedo, 15% de farinha de bagaço e 7,5% de farinha de casca em bolos de laranja, em função da boa aceitação sensorial, e os bolos desenvolvidos foram comparados, na sequência, a um bolo padrão (sem substituição da farinha de trigo) e a um bolo de laranja comercial. A adição dos coprodutos de laranja aumentou as fibras alimentares totais nos bolos, tornando-os fonte de fibra, bem como um aumento no teor de lipídios com adição de farinhas de albedo e casca. Além disso, os bolos com coprodutos de laranja apresentaram maior dureza e menor volume específico em relação ao bolo padrão e comercial, bem como diferenças nos parâmetros de cor. De forma geral, os bolos com farinha de albedo e de casca de laranja foram preferidos em relação ao bolo com farinha de bagaço e comercial, mas igualmente preferidos em relação ao bolo padrão. Em relação ao perfil sensorial, o bolo contendo farinha de albedo caracterizou-se pela cor marrom da casca, adesividade e gosto doce, o bolo com farinha de bagaço pelo brilho e umidade, e o bolo com farinha de casca de laranja pela cor marrom da casca e gosto amargo. Ainda, os bolos com coprodutos apresentaram menor maciez em relação aos bolos padrão e comercial, e menores intensidades de odor e sabor de laranja em relação ao padrão. Concluindo, mesmo com diferenças na composição química e nas características físicas, a incorporação de diferentes coprodutos de laranja em bolos é viável devido à boa aceitação sensorial (de "gostei ligeiramente" a "gostei muito"), benefícios à saúde pela adição de fibras, benefícios ao meio ambiente e através de seu aproveitamento na alimentação humana. Ainda, indica-se principalmente a farinha de albedo de laranja na fabricação de bolos de laranja, visto a maior 8 aceitação sensorial em relação aos bolos com farinha de bagaço de laranja, e o maior bolo fecal em relação à farinha de casca de laranja.
Brazil is a major producer of orange, and much of that production is destined for the production of orange juice. After the extraction of the juice, it generates a large amount of byproducts that becomes a problem for this sector, being a possible source of contamination to the environment. However, these byproducts are rich sources of vitamins, minerals and fibers and can be used for food enrichment. In this way, the aim of the present research was to characterize the flour obtained from three co-products of the orange juice industry - albedo, bagasse and peel - and to apply them in orange cakes by partially replacing the wheat flour and evaluating its characteristics physical, chemical and sensory. The orange albedo flour, orange bagasse flour and orange peel flour stood out by high contents of dietary fibers, and the water-insoluble fibers of albedo and bagasse flour increased the feces of the rats. It was possible to replace wheat flour with 10% albedo flour, 15% bagasse flour and 7.5% peel flour in the orange cakes, due to the good sensory acceptance, and the developed cakes were compared, in sequence, to a standard cake (without substitution of the wheat flour) and to a commercial orange cake. The addition of orange co-products increased the total dietary fiber in the cakes, making them a source of fiber, as well as an increase in lipid content with addition of albedo and peel flours. Moreover, the cakes with orange co-products showed higher hardness and lower specific volume compared to standard and commercial cake, as well as differences in color parameters. In general, the cakes with orange albedo flour and orange peel flour were preferred over commercial cake and with bagasse flour, but equally preferred over standard cake. Regarding the sensory profile, the cake containing albedo flour was characterized by the brown color of crust of the cake, adhesiveness and sweet taste, the cake with bagasse flour by the brightness and moisture, and the cake with orange peel flour by the brown color of the crust of the cake and bitter taste. Still, the cakes with co-products presented less softness compared to the standard and commercial cakes, and lower intensities of odor and orange flavor compared to the standard. In conclusion, even with differences in chemical composition and physical characteristics, the incorporation of different orange co-products in the cakes is feasible due to good sensory acceptance (from "slightly liked" to "liked very much"), health benefits from fiber addition, benefits to the environment and through its use in human nutrition. Moreover, the orange albedo flour is indicated to production of orange cakes, since the sensory acceptance was higher in relation 10 to the cakes with orange bagasse flour, and the higher feces in relation to the orange peel flour.
Brazil is a major producer of orange, and much of that production is destined for the production of orange juice. After the extraction of the juice, it generates a large amount of byproducts that becomes a problem for this sector, being a possible source of contamination to the environment. However, these byproducts are rich sources of vitamins, minerals and fibers and can be used for food enrichment. In this way, the aim of the present research was to characterize the flour obtained from three co-products of the orange juice industry - albedo, bagasse and peel - and to apply them in orange cakes by partially replacing the wheat flour and evaluating its characteristics physical, chemical and sensory. The orange albedo flour, orange bagasse flour and orange peel flour stood out by high contents of dietary fibers, and the water-insoluble fibers of albedo and bagasse flour increased the feces of the rats. It was possible to replace wheat flour with 10% albedo flour, 15% bagasse flour and 7.5% peel flour in the orange cakes, due to the good sensory acceptance, and the developed cakes were compared, in sequence, to a standard cake (without substitution of the wheat flour) and to a commercial orange cake. The addition of orange co-products increased the total dietary fiber in the cakes, making them a source of fiber, as well as an increase in lipid content with addition of albedo and peel flours. Moreover, the cakes with orange co-products showed higher hardness and lower specific volume compared to standard and commercial cake, as well as differences in color parameters. In general, the cakes with orange albedo flour and orange peel flour were preferred over commercial cake and with bagasse flour, but equally preferred over standard cake. Regarding the sensory profile, the cake containing albedo flour was characterized by the brown color of crust of the cake, adhesiveness and sweet taste, the cake with bagasse flour by the brightness and moisture, and the cake with orange peel flour by the brown color of the crust of the cake and bitter taste. Still, the cakes with co-products presented less softness compared to the standard and commercial cakes, and lower intensities of odor and orange flavor compared to the standard. In conclusion, even with differences in chemical composition and physical characteristics, the incorporation of different orange co-products in the cakes is feasible due to good sensory acceptance (from "slightly liked" to "liked very much"), health benefits from fiber addition, benefits to the environment and through its use in human nutrition. Moreover, the orange albedo flour is indicated to production of orange cakes, since the sensory acceptance was higher in relation 10 to the cakes with orange bagasse flour, and the higher feces in relation to the orange peel flour.
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Palavras-chave
Citrus sinensis var. valência, Coprodutos de laranja, Ratos, Aceitação sensorial, Perfil sensorial, Orange byproducts, Rats, Sensory acceptance, Sensory profile