APROVEITAMENTO DE ALIMENTOS DA AGRICULTURA FAMILIAR: CARACTERIZAÇÃO DE GELEIA DE LARANJA COM ADIÇÃO DE CASCA DE LARANJA

Abstract

The Citrus genus is one of the most important cultures in the world. In Brazilian family agriculture, the production of fruits of the Citrus genus occurs on a small quantity, however, they are an important source of income. In general, the use of by-products, like bark leaves, stems and seeds improved for the production of teas, sweets and animal feed by farmers. However, they are potential ingredients to improve the composition of traditional foods, in order to increase the value added of the marketed products. This process generally requires an interdisciplinary work involving professionals from the areas of Nutrition, Food Engineering and Agronomic Engineering, among others. The present study had three stages: the first one consisted of a literature review on the chemical and nutritional composition of the pulp and fruit by-products of the genus Citrus. Also, in relation to the effect of addition of by-products on chemical, nutritional, technological and sensory characteristics of jellies and similar products. In the second stage, the objective was to elaborate and characterize orange jelly with the addition of orange peel (CL). The purpose was to encourage the use of food by adding market value in a product commonly marketed by family farmers. In the last phase of the research, the objective was to carry out an educative action for the familiar farmers, aiming at the use of orange peel in orange jelly. For the review of the literature, a survey was conducted by means of Science Direct, PubMed and Lilacs, published between the years 2003 and 2018. The pulp had higher contents of ascorbic acid and moisture than the bark. Already these byproducts had high levels of protein, lipid, carbohydrate, dietary fiber, ashes, phenolic compound sand and antioxidant capacity. The addition of fruit peel of the genus Citrus jellies and the like did not change pH values, however, increased soluble solids content and antioxidant capacity. Also, the nutritional profile of gelled products were improved, since it increased the concentration of phenolic compounds and ascorbic acid. Despite the nutritional benefits, the addition of high levels of citrus peel in jelly reduced sensory acceptability. In step 2, four gel formulations were prepared with different levels of CL: F1, standard (0%), F2 (4%), F3 (8%) and F4 (12%). Samples were analysed for sensory acceptability, physicochemical and nutritional composition. The addition of 12% CL in orange jelly reduced (p <0.05) the acceptability and intention to purchase. However, it increased (p <0.05) the contents of water, soluble solids, Titratable Acidity and sugars. The Soluble Solids / Titratable Acidity ratio, the luminosity (L *) and the yellow (b *) content reduced in the added JL jellies, while the red content (a *) increased. There was no change in pH and humidity after addition of CL. The nutritional profile improved with the use of the byproduct since there was increase in the contents of protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity. In addition, carbohydrate and energy levels were disminished. After, the addition of CL, the parameters of gum, chewing and increased elasticity, while the adhesiveness. In the last phase of the research, in the educational activities, a material containing information was elaborated that aimed to improve the conservation and the processing of orange jelly without and with the addition of CL. In conclusion, that the chemical and nutritional composition of the pulp and by-products of the main cultivars of the genus Citrus present great variability. Shells, leaves, membranes and seeds were distinguished by the higher levels of macro and micronutrients and of bioactive compounds when compared to the pulp. In general, the incorporation of by-products of fruits of the Citrus genus into jelly and similar products maintains the chemical characteristics and improves the nutritional profile. Addition of up to 8% CL in orange jelly maintains sensory acceptability similar to the standard product. In addition, it improves the physical-chemical and nutritional characteristics of the product. Finally, the interdisciplinary action allows the conclusion that it is possible to improve the understanding of hygiene practices and food utilization in the community, through practical interventionist activities.