Design and development of an orange healthy snack for school children

Memoria para optar al título Profesional de Ingeniero AgrónomoSe desarrolló un snack de naranja deshidratada para aumentar el consumo de alimentos de frutas, en escolares de colegios beneficiarios de la JUNAEB. Se deshidrataron láminas de naranjas con piel de variedad Navel a 60°C por 4 horas, obteniendo un producto con un 5% de humedad y actividad de agua (Aw) de 0,52, lo que asegura una estabilidad microbiológica. El snack de naranja presentó 55,78 ± 0,6 g/100g de fibra dietaria, 199,64 ± 7,51 de vitamina C, 548,83 ± 52,09 μmd TE/100g de polifenoles totales y una alta capacidad antioxidante medida por FRAP con 0,81 Fe/100g, lo que lo convierte en un alimento saludable. El análisis sensorial realizado en escolares de 5 a 18 años, indica que el producto presenta alta aceptabilidad, enfatizado en los niños más pequeños, por lo que se constituye en una alternativa para colaciones escolares.A dehydrated orange snack has been developed in order to increase the consumption of fruits in school children who belong to JUNAEB. For this, Navel orange slices, with skin included, were dehydrated at 60ºC for 4 hours, obtaining a product with 5% of humidity and water activity (Aw) of 0.52, which ensures a microbiological stability. The orange snack presented 55.78 ± 0.6 g/100g dietary fiber, 199.64 ± 7.51 vitamin C, 548.83 ± 52.09 μmd TE/100g total polyphenols and had a high antioxidant capacity measured by FRAP with Fe/100g 0.81 which makes it into a healthy food. The sensory analysis carried out on school children between the ages of 5 and 18 years shows that the product has a high acceptability, mainly in early ages. Therefore, it becomes an alternative meal for school snacks