Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6-1, November 2017, Pages: 9-15
Received: Jun. 1, 2017; Accepted: Jun. 2, 2017; Published: Jul. 11, 2017
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Rafael Audino Zambelli, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Bruna Caroline Venceslau Pontes, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Evellheyn Reboucas Pontes, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marina Lisboa Silva, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Edilberto Cordeiro dos Santos Junior, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luan Icaro Freitas Pinto, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cicera Alyne Lemos Melo, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Maryana Monteiro Farias, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cristiano Silva da Costa, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Caroline da Silva, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
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Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.
Agroindustry Waste, Chromatography, Bread Quality, Fatty Acids Profile
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Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, Luan Icaro Freitas Pinto, Cicera Alyne Lemos Melo, Maryana Monteiro Farias, Cristiano Silva da Costa, Ana Caroline da Silva, Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix, International Journal of Nutrition and Food Sciences. Special Issue: Advances in Food Processing, Preservation, Storage, Biotechnology and Safety. Vol. 6, No. 6-1, 2017, pp. 9-15. doi: 10.11648/j.ijnfs.s.2017060601.12
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