Utilization of persian lime (Citrus latifolia Tanaka) by-products for flour production applying different thermal conditions
Keywords:
Codex Alimentarius, Food quality, Food wastes, Fruit size.Abstract
It's important to revalue the by-products of Persian lime generated in the agro-industry because they do not meet the visual quality standards such as size, color, or appearance of the fruit. The main objective of this study was to evaluate the feasibility of using Persian lime (Citrus latifolia Tanaka) by-products for the production of flours with potential applications in the food industry. Specifically, the optimal drying and thermal treatment conditions were determined to maximize the physicochemical and techno-functional properties of the obtained flours. A completely randomized design with sub-divided plots with a factorial arrangement was applied. The factors were: type of residue (bagasse and peel); thermal treatment (fresh and blanched); and drying temperature (70, 80, and 90 °C). The physicochemical and functional characterization of the flour was performed. Blanching significantly reduced acidity and increased pH in bagasse flours, although it also decreased swelling capacity and caused darkening. On the other hand, peel flour showed lower water retention capacity and swelling capacity but higher luminosity compared to bagasse flours. Drying temperature also significantly influenced the properties of the flours; lower temperatures resulted in flours with higher luminosity and lower water activity compared to higher temperatures. Considering multiple relevant properties, the best treatments were CF80 (fresh peel and 80 °C) and BE70 (blanched bagasse and 70 °C), as these flours not only showed lower moisture and water activity but also good physicochemical and techno-functional properties. In general, the flours obtained showed good potential for use as partial substitutes for grain and cereal flours in various preparations.References
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