LIMA, T. P.; PAIVA, TAISA; http://lattes.cnpq.br/6264438121757752; LIMA, Taisa Paiva de.
Resumen:
It is common in the food industry that there is total waste of food waste,
way, causing several damages to the environment, both in the soil and in the seas, in addition to
Furthermore, the negative impact on the economic sector of Agroindustry may be associated with this factor,
since the non-complete reuse of food reduces the chances of the emergence of
of new products with functional properties, which, otherwise, would bring total benefit to the
population, especially those consumers who need food products that
somehow help in the treatment/prevention of pathologies, as in the case of celiac patients,
which need a greater variability of gluten-free products. Therefore, it is done
necessary studies that seek to minimize these losses with the elaboration of co-products,
where they contain parts that are usually discarded from food, such as
bark, stalks, seeds, among others. Guava (Psidium guajava L) is a fruit known for
have a high nutritional value, being rich in vitamins and minerals essential to the body,
mainly ascorbic acid (vitamin C), its use is common in the
manufacture of sweets, jellies, pulps and even baked goods such as cake, their consumption
is associated with disease prevention and anti-inflammatory reactions. In view of this, it was aimed
develop protein corn cupcakes flavored with guava jelly and pink pepper
(Schinus terebinthifolius Raddi) with a potentially functional character for carriers of
celiac disease and assess their sensory characteristics. Two formulations of
corn cupcakes, one of which was named the control cupcake (CC) and the other replaced it.
if in 10% of the wheat flour for the flour of the peel of the guava (CFG), and, after
microbiological tests, they were submitted to sensory evaluation by tasters not
trained, from the application of a form containing two tests: acceptance and index of
acceptability, which evaluated sensory attributes on a structured hedonic scale from one to
nine points, in addition to these, a purchase intention test was also applied with a scale of one
to five points. Added Guava Peel Flour Cupcake Got Satisfactory Grades
in the acceptance test in all attributes evaluated, ranging from 8.02 to 8.37, however, not
significantly differed from the control cupcake (CC), which did not contain the flour
mentioned above, in addition, there was a good acceptability in all attributes evaluated and a
great rate of purchase intent. In view of this, it is possible that the guava peel flour
can contribute to the development of new products in the food line with
functional, as well as the substitution of wheat for food waste flours, in addition to
contain high nutritional value, it has a great potential for insertion in the market, a fact that
assured with positive sensory acceptance in all analyzed parameters.