Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/13096 |
Resumo: | Studies indicate that food waste in Brazil reaches 26 million tons per year, being able to feed about 35 million people, with 60% of the urban waste generated being of food origin. Family agribusinesses produce minimally processed vegetables and fruits that generate large amounts of waste and can be reused; however, they are discarded. This work proposes the use of pumpkin, beet and carrot peels for the preparation of flour and cookies. Cookie formulations were prepared with substitutions of 0, 10, 25 and 50% of wheat flour for peels flours. Flours and cookies were analyzed for their proximate composition by determining moisture, ash, lipids, proteins and carbohydrates (by difference), the cookies were also analyzed sensorially, samples were presented simultaneously, asking the taster order the samples in increasing order of intensity for each attribute. Beet cookies (B50) provide the highest ash content (3.8%), followed by carrot cookies (C25) with 2.4%, pumpkin (A50) with 2.3% and reference 0.9%. For protein, carrot cookies (C25) provide 13.7%, followed by beet biscuits (B50) with 10.5%, pumpkin (A25) with 9.2% and reference 8.8%. And for fibers, beet biscuits (B50) provide 12.6%, followed by carrot biscuits (C50) with 10.4%, pumpkin (A50) with 10% and reference with only 1.1%. It should be noted that the higher the percentage of substitution of wheat flour for shelled flour, the lower the percentage of carbohydrate found in cookies. The substitutions of wheat flour for flours from shells, alter attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied. Beet cookies (B50) provide a higher ash content, followed by carrot (C25), pumpkin (A50) and reference cookies. For protein, carrot cookies (C25) provide the highest content, followed by beet cookies (B50), pumpkin (A25) and reference. And for fibers, beet cookies (B50) provide the highest content followed by carrot (C50) and pumpkin (A50) cookies. The substitutions of wheat flour for flours from shells change attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied. |
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Gaspar, Phillipe BulgakovBorges, Maria Teresa Mendes Ribeirottp://lattes.cnpq.br/1800048119205212Verruma-Bernardi, Marta Reginahttp://lattes.cnpq.br/3470912236544684http://lattes.cnpq.br/32099295306167066604e785-7dc1-4d0f-8915-3bc237da7fe02020-07-29T15:24:44Z2020-07-29T15:24:44Z2020-05-08GASPAR, Phillipe Bulgakov. Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras. 2020. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2020. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13096.https://repositorio.ufscar.br/handle/ufscar/13096Studies indicate that food waste in Brazil reaches 26 million tons per year, being able to feed about 35 million people, with 60% of the urban waste generated being of food origin. Family agribusinesses produce minimally processed vegetables and fruits that generate large amounts of waste and can be reused; however, they are discarded. This work proposes the use of pumpkin, beet and carrot peels for the preparation of flour and cookies. Cookie formulations were prepared with substitutions of 0, 10, 25 and 50% of wheat flour for peels flours. Flours and cookies were analyzed for their proximate composition by determining moisture, ash, lipids, proteins and carbohydrates (by difference), the cookies were also analyzed sensorially, samples were presented simultaneously, asking the taster order the samples in increasing order of intensity for each attribute. Beet cookies (B50) provide the highest ash content (3.8%), followed by carrot cookies (C25) with 2.4%, pumpkin (A50) with 2.3% and reference 0.9%. For protein, carrot cookies (C25) provide 13.7%, followed by beet biscuits (B50) with 10.5%, pumpkin (A25) with 9.2% and reference 8.8%. And for fibers, beet biscuits (B50) provide 12.6%, followed by carrot biscuits (C50) with 10.4%, pumpkin (A50) with 10% and reference with only 1.1%. It should be noted that the higher the percentage of substitution of wheat flour for shelled flour, the lower the percentage of carbohydrate found in cookies. The substitutions of wheat flour for flours from shells, alter attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied. Beet cookies (B50) provide a higher ash content, followed by carrot (C25), pumpkin (A50) and reference cookies. For protein, carrot cookies (C25) provide the highest content, followed by beet cookies (B50), pumpkin (A25) and reference. And for fibers, beet cookies (B50) provide the highest content followed by carrot (C50) and pumpkin (A50) cookies. The substitutions of wheat flour for flours from shells change attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied.Estudos indicam que o desperdício de alimentos no Brasil chega a 26 milhões de toneladas ao ano, podendo alimentar cerca de 35 milhões de pessoas, sendo que 60% do lixo urbano gerado é de origem alimentar. As agroindústrias familiares produzem hortaliças e frutas minimamente processadas que geram grandes quantidades de resíduos que poderiam ser reaproveitados, entretanto são descartados. O objetivo deste trabalho foi estudar e propor o aproveitamento de cascas de abóbora, beterraba e cenoura para elaboração de farinhas e biscoitos, verificando sua composição centesimal bem como sua aceitação sensorial. Foram elaboradas formulações de biscoitos com substituições de 0, 10, 25 e 50% de farinha de trigo por farinhas de cascas. As farinhas e os biscoitos foram analisados quanto a sua composição centesimal determinando-se os teores de umidade, cinzas, lipídeos, proteínas e carboidratos, os biscoitos também foram analisados sensorialmente. Os biscoitos de beterraba (B50) proporcionam maior teor de cinzas (3,8%), seguido dos biscoitos de cenoura (C25) com 2,4%, abóbora (A50) com 2,3% e referência 0,9%. Para proteína os biscoitos de cenoura (C25) proporcionam 13,7%, seguido dos biscoitos de beterraba (B50) com 10,5%, abóbora (A25) com 9,2% e referência 8,8%. E para fibras, os biscoitos de beterraba (B50) proporcionam 12,6%, seguido dos biscoitos de cenoura (C50) com 10,4%, abóbora (A50) com 10% e referência com apenas 1,1%. As substituições de farinha de trigo pelas farinhas de cascas, alteram atributos como, cor, sabor e textura. Percebe-se que as substituições até 25% não alteram a preferência e intenção de compra, diferente das substituições com 50%, sendo esta percebida pelos provadores, mas não sendo a substituição preferencial entre as estudadas.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)porUniversidade Federal de São CarlosCâmpus ArarasPrograma de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-ArUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessAgregação de valoresCooperativasMeio ambienteAgricultura familiarQualidade nutricionalUtilização de resíduosAggregation of valuesCooperativesEnvironmentFamily farmingNutritional qualityWaste utilizationCIENCIAS AGRARIAS::AGRONOMIA::EXTENSAO RURALCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARESCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCIENCIAS DA SAUDE::NUTRICAOElaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de ArarasPreparation of flours and coookies with waste from the family agroindustry of the Araras regioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis60060072223913-4813-4aaa-b4da-dfab324e4733reponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALGASPAR_Phillipe_2020.pdfGASPAR_Phillipe_2020.pdfapplication/pdf911103https://repositorio.ufscar.br/bitstream/ufscar/13096/9/GASPAR_Phillipe_2020.pdfabbbb1391817676f606c7ed83e14827fMD59CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/13096/8/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD58TEXTGASPAR_Phillipe_2020.pdf.txtGASPAR_Phillipe_2020.pdf.txtExtracted texttext/plain84793https://repositorio.ufscar.br/bitstream/ufscar/13096/10/GASPAR_Phillipe_2020.pdf.txt10fcbae39833be77d6a7715a91dfebd9MD510THUMBNAILGASPAR_Phillipe_2020.pdf.jpgGASPAR_Phillipe_2020.pdf.jpgIM Thumbnailimage/jpeg7352https://repositorio.ufscar.br/bitstream/ufscar/13096/11/GASPAR_Phillipe_2020.pdf.jpgbd1f3ab5cbbec295873191df804f3fe5MD511ufscar/130962023-09-18 18:31:59.324oai:repositorio.ufscar.br:ufscar/13096Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:59Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
dc.title.alternative.eng.fl_str_mv |
Preparation of flours and coookies with waste from the family agroindustry of the Araras region |
title |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
spellingShingle |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras Gaspar, Phillipe Bulgakov Agregação de valores Cooperativas Meio ambiente Agricultura familiar Qualidade nutricional Utilização de resíduos Aggregation of values Cooperatives Environment Family farming Nutritional quality Waste utilization CIENCIAS AGRARIAS::AGRONOMIA::EXTENSAO RURAL CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
title_full |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
title_fullStr |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
title_full_unstemmed |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
title_sort |
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras |
author |
Gaspar, Phillipe Bulgakov |
author_facet |
Gaspar, Phillipe Bulgakov |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/3209929530616706 |
dc.contributor.author.fl_str_mv |
Gaspar, Phillipe Bulgakov |
dc.contributor.advisor1.fl_str_mv |
Borges, Maria Teresa Mendes Ribeiro |
dc.contributor.advisor1Lattes.fl_str_mv |
ttp://lattes.cnpq.br/1800048119205212 |
dc.contributor.advisor-co1.fl_str_mv |
Verruma-Bernardi, Marta Regina |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3470912236544684 |
dc.contributor.authorID.fl_str_mv |
6604e785-7dc1-4d0f-8915-3bc237da7fe0 |
contributor_str_mv |
Borges, Maria Teresa Mendes Ribeiro Verruma-Bernardi, Marta Regina |
dc.subject.por.fl_str_mv |
Agregação de valores Cooperativas Meio ambiente Agricultura familiar Qualidade nutricional Utilização de resíduos |
topic |
Agregação de valores Cooperativas Meio ambiente Agricultura familiar Qualidade nutricional Utilização de resíduos Aggregation of values Cooperatives Environment Family farming Nutritional quality Waste utilization CIENCIAS AGRARIAS::AGRONOMIA::EXTENSAO RURAL CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS DA SAUDE::NUTRICAO |
dc.subject.eng.fl_str_mv |
Aggregation of values Cooperatives Environment Family farming Nutritional quality Waste utilization |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::AGRONOMIA::EXTENSAO RURAL CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS CIENCIAS DA SAUDE::NUTRICAO |
description |
Studies indicate that food waste in Brazil reaches 26 million tons per year, being able to feed about 35 million people, with 60% of the urban waste generated being of food origin. Family agribusinesses produce minimally processed vegetables and fruits that generate large amounts of waste and can be reused; however, they are discarded. This work proposes the use of pumpkin, beet and carrot peels for the preparation of flour and cookies. Cookie formulations were prepared with substitutions of 0, 10, 25 and 50% of wheat flour for peels flours. Flours and cookies were analyzed for their proximate composition by determining moisture, ash, lipids, proteins and carbohydrates (by difference), the cookies were also analyzed sensorially, samples were presented simultaneously, asking the taster order the samples in increasing order of intensity for each attribute. Beet cookies (B50) provide the highest ash content (3.8%), followed by carrot cookies (C25) with 2.4%, pumpkin (A50) with 2.3% and reference 0.9%. For protein, carrot cookies (C25) provide 13.7%, followed by beet biscuits (B50) with 10.5%, pumpkin (A25) with 9.2% and reference 8.8%. And for fibers, beet biscuits (B50) provide 12.6%, followed by carrot biscuits (C50) with 10.4%, pumpkin (A50) with 10% and reference with only 1.1%. It should be noted that the higher the percentage of substitution of wheat flour for shelled flour, the lower the percentage of carbohydrate found in cookies. The substitutions of wheat flour for flours from shells, alter attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied. Beet cookies (B50) provide a higher ash content, followed by carrot (C25), pumpkin (A50) and reference cookies. For protein, carrot cookies (C25) provide the highest content, followed by beet cookies (B50), pumpkin (A25) and reference. And for fibers, beet cookies (B50) provide the highest content followed by carrot (C50) and pumpkin (A50) cookies. The substitutions of wheat flour for flours from shells change attributes such as color, taste and texture. It is noticed that substitutions up to 25% do not alter the preference and purchase intention, differently from substitutions with 50%, this being perceived by the tasters, but not being the preferred substitution among those studied. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-07-29T15:24:44Z |
dc.date.available.fl_str_mv |
2020-07-29T15:24:44Z |
dc.date.issued.fl_str_mv |
2020-05-08 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
GASPAR, Phillipe Bulgakov. Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras. 2020. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2020. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13096. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/13096 |
identifier_str_mv |
GASPAR, Phillipe Bulgakov. Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras. 2020. Dissertação (Mestrado em Agroecologia e Desenvolvimento Rural) – Universidade Federal de São Carlos, Araras, 2020. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13096. |
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https://repositorio.ufscar.br/handle/ufscar/13096 |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
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openAccess |
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Universidade Federal de São Carlos Câmpus Araras |
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Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar |
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UFSCar |
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Universidade Federal de São Carlos Câmpus Araras |
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