Evaluation of lemon shell flour as a substitute of fat in type home cake

Abstract

The generation and non-utilization of agro-industrial waste, has led both industries and the scientific community to seek alternative solutions for the use of these residues, providing added value in areas such as agriculture, vermiculture, obtaining essential oils and food additives. The objective of this work is to obtain and characterize the lemon peel flour Tahiti in order to use it as a fat substitute in a homemade cake. For this, an evaluation of the drying conditions for obtaining flour, chemical characterization of the peel, flour and cake will be made, to the latter adding a sensory evaluation. A temperature of 85 ° C was selected as the best drying treatment for 20 hours, however, it is recommended to extend the design of the experiment. The flour presented a high content of fiber and carbohydrates, which makes it a potential fiber source ingredient. It was found that the percentage of substitution with the best characteristics was 25%.