Desarrollo de caramelos a base de cáscara de naranja (Citrus X sinensis) con la adición de miel de abeja.

Abstract

Currently in the food industries very high amounts of organic waste are generated. These residues are considered waste products such as fruit peels, and can be very useful for product innovation. The objective of this research is to develop a candy based on orange peel (Citrus X sinensis) using honey as a sweetener; to find an alternative in the candy market, using a raw material that is discarded and thus take advantage of the benefits that honey provides, standing out from the others that are sweetened with sugar from cane. For the elaboration and formulation of the caramel, a completely random design (DCA) will be used. The treatments that will be developed with the statistical program Design Expert 12 will be identified, which will study two factors: raw material (orange peel) and the amount of sweetener (honey) to be used. The candy will be evaluated by a panel made up of students and teachers from the Agricultural Careers and the Nutrition, Dietetics and Aesthetics career at the UCSG School of Medicine. The variables will be measured: physical, chemical and microbiological to the best formulation, to verify that they meet the requirements established in the NTE INEN 2 217 (2012) standard. The cost - benefit of the product will be estimated based on the raw materials to be used to determine if its elaboration is feasible.