Characterization of wheat flour (Triticum aestivum), and orange (Citrus x aurantium) and apple (Malus domestica) residue for its application in food

Flours were produced from orange and apple residues (peel). Subsequently, their proximate composition, dietary fiber, particle size, microbiological analysis and color coordinates (L*, a* and b*) were evaluated. The results revealed that the orange residue meal (HRN) and apple residue meal (HRM) have a high fiber content (> 37%) and in the granulometry, 72% retention was obtained in a 425 µm mesh for both HRN and HRM. Regarding color coordinates, the highest values were L* (91.44) for HT, a* (6.51) for HRM and b* (22.66) for HRN. Finally, all flours meet the microbiological requirements established by local regulations. The waste flour has a similar energy value to wheat flour and other conventional flours, so this study revealed that flours produced from orange and apple peel, which are generated in large quantities as agro-industrial by-products, can be used as alternative ingredients in various sectors of the food industry.