Desarrollo de una galleta a partir de la sustitución parcial de harina de trigo por las obtenidas de las cáscaras de naranja (Citrus × sinensis) y zanahoria (Daucus carota).

Abstract

The food industry is one of the most important internationally, where the products generated are for human consumption. This type of activities in all its general levels waste, which is sought to be used, reused or revalued. The objective of this research is to develop a biscuit from the partial substitution of wheat flour for those obtained from orange and carrot peels. A completely randomized design (DCA) will be used, resulting in 7 treatments and 3 repetitions; A physical and chemical characterization of the flours will be carried out, through a sensory evaluation the best treatment will be determined, at the same time the physical, chemical, microbiological analyzes will be carried out and the cost / benefit of the obtained product will be estimated. The humidity analysis will be carried out with the oven method; protein content, with the Kjeldahl method, with a conversion factor of 6.25. It is expected to obtain some cookies that have sensory characteristics that are pleasing to the consumer, nutritionally enriched and that meet the requirements of the NTE INEN 2085 (2005) standard.