Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/15617 |
Resumo: | 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. |
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Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flourProcesamiento y caracterización de harina de residuos vegetales y galletas obtenidas con harina de residuos vegetalesProcessamento e caracterização de farinha de resíduos de vegetais e biscoitos obtidos com farinha de resíduos de vegetaisTropical fruitsFull UseSensory analysisFrutas TropicaisAproveitamento IntegralAnálise SensorialFrutas tropicalesUso completoAnálisis sensorialThe 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.El aprovechamiento de los residuos del procesado de frutas y hortalizas muestran un gran potencial para sergran potencial para ser utilizados como materia prima en la elaboración de nuevos productos.La mayor parte de lo que se desecha de estas materias primas, como cáscaras, semillas y tallos, puedereutilizarse en la producción de nuevos alimentos. El presente trabajo tuvo como objetivodesarrollar y evaluar la aceptación de galletas elaboradas a partir de la harina de residuos vegetales.Para el desarrollo de las galletas se utilizaron tres formulaciones: F1 (formulación de la galleta conadición de 50% de harina de residuos vegetales); F2 (formulación de la galleta con adición de 25% dede 25% de harina de residuos vegetales) y F3 (formulación de la galleta con 0% de harina de residuos vegetales).de harina de residuos vegetales). Posteriormente, las galletas se evaluaron desde el punto de vista físico-químico(actividad del agua, humedad, pH y acidez titulable) y sensorial (aceptabilidad de los atributosapariencia, color, textura y sabor, además de la intención de compra). En la evaluación sensorial, las galletasrecibieron calificaciones en el rango de aceptación para todas las formulaciones. Demostrando que el producto tienepotencial para ser comercializado. De esta forma, este estudio demostró la importancia delaprovechamiento integral de residuos del procesamiento de productos de origen vegetalen el desarrollo de un nuevo producto, que presenta potencial de comercialización y unvalor nutricional.O aproveitamento de resíduos oriundos do processamento de frutas e hortaliças demonstram um grande potencial para serem utilizados como matéria-prima na elaboração de novos produtos. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. O presente trabalho teve como objetivo desenvolver e avaliar a aceitação de biscoitos elaborados a partir da farinha de resíduos de vegetais. Três formulações foram utilizadas no desenvolvimento do biscoito: F1 (formulação do biscoito com acréscimo de 50% da farinha de resíduos de vegetais); F2 (formulação do biscoito com acréscimo de 25% da farinha de resíduos de vegetais) e F3 (formulação do biscoito com 0% da farinha de resíduos de vegetais). Em seguida, os biscoitos foram avaliados do o ponto de vista físico-químico (atividade de água, umidade, pH e acidez titulável) e sensorial (aceitabilidade dos atributos, aparência, cor, textura e sabor, além da intenção de compra). Na avaliação sensorial, os biscoitos receberam notas na faixa de aceitação para todas as formulações. Demonstrando que o produto tem potencial para ser comercializado. Dessa forma, este estudo demonstrou a importância do aproveitamento integral de resíduos provenientes do processamento de produtos de origem vegetal no desenvolvimento de um novo produto, que apresenta potencial para a comercialização e um maior valor nutricional.Universidade Federal de Viçosa - UFV2023-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1561710.18540/jcecvl9iss4pp15617-01eThe Journal of Engineering and Exact Sciences; Vol. 9 No. 4 (2023); 15617-01eThe Journal of Engineering and Exact Sciences; Vol. 9 Núm. 4 (2023); 15617-01eThe Journal of Engineering and Exact Sciences; v. 9 n. 4 (2023); 15617-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/15617/7987Copyright (c) 2023 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Sandra de SouzaHunaldo, Virlane Kelly LimaFreitas, Adriana Crispim deSantos, Leonardo Hunaldo dosFerreira, Daniela SouzaSousa, Marcos Silva deSouza, Leandro Alves deSantos, Leticia Nunes dos SantosLobato, Jaisane Santos Melo2023-06-17T11:53:52Zoai:ojs.periodicos.ufv.br:article/15617Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-06-17T11:53:52The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour Procesamiento y caracterización de harina de residuos vegetales y galletas obtenidas con harina de residuos vegetales Processamento e caracterização de farinha de resíduos de vegetais e biscoitos obtidos com farinha de resíduos de vegetais |
title |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
spellingShingle |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour Silva, Sandra de Souza Tropical fruits Full Use Sensory analysis Frutas Tropicais Aproveitamento Integral Análise Sensorial Frutas tropicales Uso completo Análisis sensorial |
title_short |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
title_full |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
title_fullStr |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
title_full_unstemmed |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
title_sort |
Processing and characterization of vegetable waste flour and biscuits obtained with vegetable waste flour |
author |
Silva, Sandra de Souza |
author_facet |
Silva, Sandra de Souza 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Sandra de Souza 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 |
dc.subject.por.fl_str_mv |
Tropical fruits Full Use Sensory analysis Frutas Tropicais Aproveitamento Integral Análise Sensorial Frutas tropicales Uso completo Análisis sensorial |
topic |
Tropical fruits Full Use Sensory analysis Frutas Tropicais Aproveitamento Integral Análise Sensorial Frutas tropicales Uso completo Análisis sensorial |
description |
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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/15617 10.18540/jcecvl9iss4pp15617-01e |
url |
https://periodicos.ufv.br/jcec/article/view/15617 |
identifier_str_mv |
10.18540/jcecvl9iss4pp15617-01e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/15617/7987 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 9 No. 4 (2023); 15617-01e The Journal of Engineering and Exact Sciences; Vol. 9 Núm. 4 (2023); 15617-01e The Journal of Engineering and Exact Sciences; v. 9 n. 4 (2023); 15617-01e 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
_version_ |
1808845239793745920 |