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

摘要

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.