Effect of partial substitution 230 Bloom gelatin flour orange peel (Citrus sinensis) sweet in the percentage of dietary fiber and sensory profile of an edible gomita

Abstract

This thesis is quantitative, experimental, whose objective was to determine the effect of the partial substitution of gelatin 230 Bloom flour orange peel (Citrus sinensis) Sweet in the percentage of dietary fiber and sensory profile of an edible gummy. The bark of sweet orange was achieved in positions of orange juice, city of Trujillo, the raw material moved to the laboratory of the Faculty of Engineering, were conditioned in the dryer metal at a temperature of 65 ° C, for a time 8 hours, dry raw materials was mill steel material and grinding was passing through a sieve of metal and be bagged, the sample rates weighed: 20%, 50% and 80%, replacing gelatin 230 Bloom by orange rind: a control sample determined that the edible gomita 80% substitution had higher content of dietary fiber with 0.207 ± 0.006, the results of the flavor profile and texture considered for each of the three samples tested concludes that by substituting gelatin 230 Bloom flour orange peel flavor and texture attributes 20% reported not being favorable for a confectionery chewable gummies.