Utilización de polvos aromatizantes a base de frutas cítricas para la elaboración de preparaciones gastronómicas en la ESPOCH, 2014

Abstract

This research objective was to use citrus fruit peel (important because of its contribution of aromas and to national and international cuisine), which is usually considered as scraps. A peel dehydration process was applied to use it in gastronomy, specifically in appetizers and desserts. The preparation of flavoring powders with orange, grapefruit and lemon peel was tested using an experimental methodology and they were added to 7 different recipes by controlling handling, temperature and dehydration time. An acceptability test was used in the experimental products with tastings conducted to 15 students of the Gastronomy School in the Escuela Superior Politécnica de Chimborazo. The dessert and appetizer with most acceptability were subject to a microbiological analysis and the results were within the quality parameters and fit for human consumption. Citrus fruit peel flavoring powders processing by dehydration provides a solution for cooking decrease; and it also allows using aromas in a natural way at a low price to prepare different recipes, taking into account that it does not require much storage space. The containers for the dehydrated citrus powder must be hermetically sealed to prevent rancidity and thus extend its life.