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Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix

Received: 1 June 2017     Accepted: 2 June 2017     Published: 11 July 2017
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Abstract

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.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1)

This article belongs to the Special Issue Advances in Food Processing, Preservation, Storage, Biotechnology and Safety

DOI 10.11648/j.ijnfs.s.2017060601.12
Page(s) 9-15
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

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, et al. (2017). Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. International Journal of Nutrition and Food Sciences, 6(6-1), 9-15. https://doi.org/10.11648/j.ijnfs.s.2017060601.12

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    ACS Style

    Rafael Audino Zambelli; Bruna Caroline Venceslau Pontes; Evellheyn Reboucas Pontes; Marina Lisboa Silva; Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int. J. Nutr. Food Sci. 2017, 6(6-1), 9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

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    AMA Style

    Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int J Nutr Food Sci. 2017;6(6-1):9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

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  • @article{10.11648/j.ijnfs.s.2017060601.12,
      author = {Rafael Audino Zambelli and Bruna Caroline Venceslau Pontes and Evellheyn Reboucas Pontes and Marina Lisboa Silva and Edilberto Cordeiro dos Santos Junior and Luan Icaro Freitas Pinto and Cicera Alyne Lemos Melo and Maryana Monteiro Farias and Cristiano Silva da Costa and Ana Caroline da Silva},
      title = {Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {6-1},
      pages = {9-15},
      doi = {10.11648/j.ijnfs.s.2017060601.12},
      url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.12},
      abstract = {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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
    AU  - Rafael Audino Zambelli
    AU  - Bruna Caroline Venceslau Pontes
    AU  - Evellheyn Reboucas Pontes
    AU  - Marina Lisboa Silva
    AU  - Edilberto Cordeiro dos Santos Junior
    AU  - Luan Icaro Freitas Pinto
    AU  - Cicera Alyne Lemos Melo
    AU  - Maryana Monteiro Farias
    AU  - Cristiano Silva da Costa
    AU  - Ana Caroline da Silva
    Y1  - 2017/07/11
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
    DO  - 10.11648/j.ijnfs.s.2017060601.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 9
    EP  - 15
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
    AB  - 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.
    VL  - 6
    IS  - 6-1
    ER  - 

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Author Information
  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

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