Development and acceptance of orange fiber-based breakfast cereal (Citrus sinensis L.).

Abstract

<p>In recent years there has been a great consumer interest in foods containing fiber, due to its great potential for beneficial effects in the intestinal tract and prevention of chronic degenerative diseases. The aim of this study was to develop a breakfast cereal with dried orange pulp and evaluate its centesimal composition and its acceptability. Analyses were performed to determine moisture at 105 ºC, ashes, proteins, lipids, carbohydrates, total dietary fiber, soluble and insoluble fractions and energy value, there were also carried out microbiological analyses. Sensory analysis was applied to assess attributes appearance, aroma, flavor, texture and overall impression, by affective test, using hedonic scale with nine points. The values found for total fiber characterized the product, according to Brazilian legislation, as a source of fiber, the levels found were above 3 %. From the microbiological analyses that were carried out, the product proved to be suitable for human consumption, according to current legal standards. There was a statistically significant difference in sensory evaluation of cereal with dried orange pulp, the attributes for appearance, aroma and texture, considering the sex of the tasters. The notes for these characteristics assigned by women were superior to men, being that the acceptability index was 77 %. The enrichment of foods, with the dried orange pulp, collaborates with the reduction of waste generated by the juice industry, in addition, add value to products, as source of fiber with proven beneficial effects to the health of the population.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.64</p>