Aprovechamiento de la fibra dietaría de frutas y/o residuos de su transformación en la elaboración de productos de panificación y de maíz

The food industry produce a great amount of organic residues, in most cases this residues increase of environmental pollution in the regions. Shells, seeds, pulp and vegetables that do not meet quality standards contribute significantly to this waste. However, the organic residues have received considerable attention because still contain nutrients and properties that can contribute to development and innovation of products both food and non-food in Colombia. Many of these wastes are high in vitamins, minerals and fiber, food components that today are valued for their contribution to the functionality of them also have been rescued shells with large-fiber for the manufacture of components craft, seeds for extraction of essential oils, pectins, among others. In this line, the collection of dietary fibers from waste citrus processing and marketing of bananas, which when incorporated in foods traditionally used for subsistence, such as bakery products or corn, can reach more people with all the benefits associated with the consumption of dietary fiber, and be incorporated as components in fortifying the normal diet. This proposed work focuses on addressing the potential of other plant material, until now considered waste from the country as an alternative source of low cost fiber, and the influence they have on all the steps related to preparation, production and consumption of bread and corn products which are included. Partial results of the investigation have revealed that products such as biscuits and corn cake, produced up to a 30% substitution of wheat flour and corn meal with wheth orange bagaza (HAN) and green banana peel with rejection (HBVCC ), respectively, provide masses manageable end products but not accepted by consumers reached through hedonic test, to establish acceptability of the products with a meal replacement of conventional flour with green banana peel up to 15 % and for the replacement meal albedo acceptability was achieved by 10% substitution for corn cake and 5% for the biscuits. The products are widely accepted measurement of dietary fiber and bromatological analysis simple, these resulted in the level of dietary fiber is higher in products with both meal replacement (HBVCC and HAN) analyzed for patterns that also a lower moisture content that would enhance the shelf life of foods developed. La industria alimentaria trae como consecuencia una serie de desechos de toda índole, unos de los más representativos son los orgánicos que, en