Elaboração e caracterização de Brownie obtido a partir de farinha de residuo de beterraba.

Abstract

Brazil is one of the largest food producers in the world, but it faces difficulties in terms of waste during the stages of the production chain. Food losses and waste impacts the sustainability of production systems in different food chain scenarios: reducing the local and global availability of food; Generating income losses for producers; Raising prices for consumers and affecting the environment due to inadequate disposal and unsustainable use of natural resources. Thus, the importance of the use of beet hull flour in the production of different bakery products is emphasized. The consumption of parts of vegetables such as bark and seeds increases the intake of fiber in the diet, as well as greater conservation and concentration of nutritional values. In this way, the objective of this study was to elaborate and characterize physico-chemical, microbiological and sensorial aspects of brownie made from the beet hull meal. Soon after obtaining the beet at the free fair of Cuité / PB, this one had its bark separated from the pulp and the same one was used in the flour manufacturing (FCB), from techniques standardized in laboratory. The beet bark flour, as well as the brownies made from the flour, were submitted to physical-chemical, microbiological and sensorial analysis, thus evaluating the viability of processing these products as integral beet utilization. The FCB and the brownies formulations elaborated in this study presented with good nutritional characteristic. Brownies have been shown to be microbiologically safe for human consumption, and are well accepted in the sensory environment. The added 10% FCB formulation was more widely accepted. In general, the results were satisfactory from a nutritional point of view, as well as in the elaboration of new products. They are methodologies of easy applicability, as well as of low cost making viable the preparation of the product for the consumption. It is concluded that the products obtained from the beet hull meal are considered good options for the market segment, besides contributing with the technological adaptations generated for the development of products derived from the beet.