Tangerine: Converting Residues into Antioxidant Food, Rich in Fiber and with Sensorial Acceptance

Abstract

Waste from the fruit production chain is still rich in nutritional value, as well as in secondary plant metabolites, such as phenolics and others, which have antioxidant activity. These products could still be used on food. An alternative to the use of such waste is to obtain flour and biscuits. The present work aimed to evaluate the potential of reusing the pulp of tangerine in the preparation of food for human consumption. Tangerine bagasse was used in aflour elaboration (TF), and this TF was applied in the preparation of biscuits containing 10% of tangerine flour (TB), as a replacement of a wheat flour biscuit recipe control (CB). Both cookies showed antioxidant activity (TB: 82.07% and CB: 74.15%) and fiber content (TB: 1.53% and CB: 0.64%), in addition to being assessed to their acceptability (TB: 93.3% and CB: 83.3%). The biscuit with tangerine flour was superior in all aspects evaluated.The use of tangerine peel and bagasse in the manufacture of flour to produce biscuits proved an alternative to avoid the disposal of this waste and so introduce them in food.