Caracterización de las harinas de trigo (Triticum aestivum), y de residuo de naranja (Citrus x aurantium) y de manzana (Malus domestica) para su aplicación en alimentos

Gloria J.  Pascual-Chagman; Christian R.  Encina-Zelada

doi:10.17268/agroind.sci.2022.03.06

Autores/as

Gloria J. Pascual-Chagman Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina, Lima.
Christian R. Encina-Zelada Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina, Lima.

DOI:

https://doi.org/10.17268/agroind.sci.2022.03.06

Palabras clave:

Triticun durm, Citrus x sinensis, Malus doméstica, análisis granulométrico, fibra dietaria

Resumen

Se produjeron harinas a partir de residuos (cáscara) de naranja y manzana. Posteriormente, se evaluó su composición proximal, fibra dietaria, granulometría, análisis microbiológico y las coordenadas de color (L*, a* y b*). Los resultados revelaron que las harinas de residuo de naranja (HRN) y harina de residuo de manzana (HRM) tienen un alto contenido en fibra (> 37%) y en la granulometría se obtuvo un 72 % de retención con una malla de 425 µm tanto para la HRN y HRM. Respecto a las coordenadas del color los mayores valores fueron para L* (91,44) para HT, a* (6,51) para HRM y b* (22,66) para HRN. Todas las harinas cumplen los requisitos microbiológicos establecidos por la normativa local. Las harinas de residuos tienen un valor energético similar al de la harina de trigo y otras harinas convencionales, por lo que este estudio reveló que las harinas producidas a partir de la cáscara de naranja y manzana que se generan en grandes cantidades como subproductos agroindustriales, pueden utilizarse como ingredientes alternativos en diversos sectores de la industria alimentaria.

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