Farinha de laranja pêra - Citrus sinensis (L.) Osbeck: desenvolvimento do produto e caracterização da fração fibrosa

Abstract

In recent years, there has been great interest in consuming foods containing dietary fiber, due to its great potential for beneficial effects on the intestinal tract and prevention of degenerative and chronic diseases. A food is considered as functional if it demonstrated that it can act beneficially in one or more functions of the body, and it fit nutrition somehow improving the health, or reducing the risk of diseases. In this work, we developed a meal orange Pêra and we made the characterization of the fiber. In general, the idea that the flour of orange can be consumed in diets for weight loss may be considered erroneous, if it evaluates only the energy value as high as other flours. However, it can be used as a meal replacement of a caloric and nutritional appeal is associated with soluble fiber consumption, in this case pectin. This substance facilitates the synthesis of lipids and proteins and regulates carbohydrate absorption by the body. However, with respect to the value in dietary fiber, flour orange, are products that can supplement a possible lack in fiber intake, especially if consumed by children. The average results of the analysis in the laboratory orange flour in 100 grams to lipids, to protein, to ash, to dietary fibers, were, respectively, 1.10, 6.3, 3.82 and 47.25. The average energy value corresponds to 36.75 with an average humidity of 4.78.