DESARROLLO Y EVALUACIÓN DE UN POSTRE LÁCTEO CON FIBRA DE NARANJA PREPARATION AND EVALUATION OF A MILK DESSERT WITH ORANGE FIBER

The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert added with fiber from residues resulting from orange pulp separation. Orange fiber is selected as a raw material to prepare desserts because orange is a good source of soluble and insoluble dietary fiber and besides in the sensorial characterization made by trained judges, it was found that this fiber has odor and aroma of the fruit –the orange– and pleasant textural mouth characteristics. Proximal analysis shows that