Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras

Abstract

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.