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Abstract
Objective: The aim of this work was to evaluate the sensory quality of ate (mexican traditional sweet) made with orange peel pectin compared to one made with industrial pectin (control), in order to give an alternative use of this biopolymer in a Mexican artisanal food. Design/methodology/approach: Pectin was extracted from the orange peel and it was used in ate elaboration; a sensory analysis and physicochemical characterization were carried out. Results: There were no differences in color and in the sensory perception of flavor, color and texture of ate made of orange peel pectin compared to the control. However, the orange peel pectin ate showed higher adhesiveness and was more fragile than the control. Study limitations/implications: Further studies of the addition effect of pectin extracted from the orange peel are required to improve the texture of the ate. Findings/conclusions: The results showed that orange peel pectin can be used in the manufacture of ate.