Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour

• Autor(a) principal: Silva, Sandra de Souza
• Data de Publicação: 2023
• Outros Autores: Hunaldo, Virlane Kelly Lima, Freitas, Adriana Crispim de, Santos, Leonardo Hunaldo dos, Ferreira, Daniela Souza, Sousa, Marcos Silva de, Souza, Leandro Alves de, Santos, Leticia Nunes dos Santos, Lobato, Jaisane Santos Melo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/15617
• topic: Tropical fruits; Full Use; Sensory analysis; Frutas Tropicais; Aproveitamento Integral; Análise Sensorial; Frutas tropicales; Uso completo; Análisis sensorial

The use of waste from the processing of fruits and vegetables shows great potential to be used as raw material in the development of new products. Much of what is discarded from these raw materials, such as peels, seeds and stalks, can be reused in the production of new foods. The present work aimed to develop and evaluate the acceptance of biscuits made from vegetable waste flour. Three formulations were used in the development of the biscuit: F1 (cookie formulation with a 50% addition of vegetable waste flour); F2 (cookie formulation with an addition of 25% vegetable waste flour) and F3 (cookie formulation with 0% vegetable waste flour). Then, the cookies were evaluated from the physical-chemical (water activity, moisture, pH and titratable acidity) and sensory (acceptability of attributes, appearance, color, texture and flavor, in addition to purchase intention) point of view. In the sensory evaluation, the biscuits received grades in the acceptance range for all formulations. Demonstrating that the product has the potential to be marketed. Thus, this study demonstrated the importance of fully using waste from the processing of products of plant origin in the development of a new product, which has potential for commercialization and greater nutritional value.