Tahiti lime peel flour as an alternative for increasing fiber content in new food products

Abstract

The development of new products by adding value to residues such as Tahiti lime peel, which may contribute to additional nutritional value, is of great interest. Thus, this study aimed to characterize the flour of Tahiti lime peel and use it in the preparation of cake, along with the evaluation of its nutritional quality and sensory acceptability. The flour was produced from the Tahiti lime peel, and six cake formulations were made, one standard and the others containing different amounts of this flour (5% to 14%). In addition to the physical and chemical characterization of the flour obtained, cakes with greater sensory acceptability were also analyzed. The Tahiti lime peel flour had high dietary fiber content, 67.70%. All cakes formulations obtained good sensory acceptability, with an acceptability index above 70%. The formulations added to the flour had a higher content of dietary fiber and a lower content of lipid and caloric value in relation to the standard cake formulation. Thus, it can be concluded that there is feasibility of using the Tahiti lime peel flour in the preparation of cakes, adding nutritional value to this product and indicating the potential of the flour to increase fiber content in the diet.