Elaboration of a Floury Food Product from Orange Peel

Abstract

Juice elaboration from citrous fruits produces an important quantity of solid waste. In this work, we propose the elaboration of a flour supplemented with dehydrated orange skin as a way of waste valorization. Several mixtures of wheat flour and dried orange peel were prepared and we selected the formulation that allowed the hotcakes with the best sensory qualities to be prepared. In conclusion, the addition of dry orange peel to baked products can both diminish the volume of waste discarded and provide benefits to the consumer that should be still investigated.