The Impact of Incorporation of Essential Oil of Citrus aurantium Peels on the Texture, Sensory Properties and Kinetics of Liberation of Aroma of Biscuits

The present study deals in the use of essential oil from Citrus aurantium peels as an aroma for its application in biscuits. Formulation was designed based on preliminary studies using Mix Design, with three composites flour, sugar and essential oil and one response resistance to the deformation. Different parameters such as instrumental assessment for texture and physic-chemical measurement and sensory evaluation were determined for the selected recipe. The biscuits were packed in unit pouches of metalized polyester/poly laminate and stored at room temperature for three months. The profile of concentration of aroma compound in the matrix of biscuits based on headspace gas chromatography method, shows that biscuits with natural aroma (Essential Oils) retained aroma better than biscuits containing commercial one during period of storage. In addition, the analysis reveals the presence of molecules preventing the liberation of the principle compound of aroma.