Caracterização de alimentos produzidos a partir dos resíduos alimentares de escolas no município de Pombal - PB.

Abstract

Food waste is a problem to be faced in schools, alternatives that seek better use and their full use should be developed. Using stalks, peels and seeds that are normally neglected is a good alternative to nutritionally enrich the preparations. The work aimed to elaborate recipes from food waste with the purpose of reducing food waste in state schools in the city of Pombal-PB and to determine the microbiological and physicochemical parameters of the elaborated formulations. The microbiological results found demonstrate correct cleaning of the manipulators during the production process. The analyzes showed that most fruits peels and stalks had higher nutrient contents than their respective edible parts. It is concluded that, through the identification of the nutritional composition, it can better target its use in the preparation of several formulations, which are nutritionally enriched.