Utilização da polpa de batata residual em snacks como perspectiva de redução do impacto ambiental
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Data
2014
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Resumo
The aim of this work was the characterization of a residual pulp of washing of dehydrated potato (PRLBD), as well as its use in snacks, with reuse of agroindustrial residue produced. Samples of the wash water from four cultivars of potato (Atlantic, Markies, Inovaiter and Asterix) were recovered and dried. The chemical and physical characteristics show that all PRLBD can be used as an ingredient in the formulation of food products. The snacks were formulated with partial substitution of wheat flour by PRLBD (0, 10, 20 e 50%). The results of microbiological analysis performed with the PRLBD cultivar Atlantic, such as the snacks were accepted by the Brazilian legislation and no significant risk to human health prominent (absence of Salmonella; Coliformes a 45 °C < 100 UFC g-1 and Bacillus cereus < 3000 UFC.g-1). The acceptability analysis shows that the formulated snacks were most preferred by consumers, besides having a fat content 24% lower. In conclusion, this new process of manufacture of snacks can contribute to agroindustrial sustainability, decreasing the environment impact generated by processing chips, besides being a healthier product for the consumer.
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Solanum tuberosum L., Rresíduo industrial, Sustentabilidade agroindustrial, Solanum tuberosum L., Industrial residue, Agroindustrial sustainability
Citação
DIAS, Thays de L. et al. Utilização da polpa de batata residual em snacks como perspectivade redução do impacto ambiental. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 18, n. 2, p. 225-230, 2013.