Obtenção e caracterização físico-química e microbiológica de farinha de resíduos de processamento de cenoura (Daucus carota L.)
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Data
2022-11
Autores
Orientador
Lehn, Daniel Neutzling
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Resumo
O aumento do volume de produção de alimentos resulta na geração de grandes quantidades de subprodutos, que em sua maioria acabam sendo descartados, gerando custos para as empresas e acarretando em um problema ambiental. Considerável parcela dos resíduos gerados no processamento de alimentos, possuem em sua composição substâncias de valor nutricional e potencial para agregação de valor, possibilitando o desenvolvimento de alternativas de reuso dos subprodutos oriundos da indústria de alimentos. Diante disso, o presente estudo teve como objetivo a obtenção e caracterização de uma farinha de resíduo de processamento de cenoura. O preparo do bagaço de cenoura foi realizado com a mesma sequência e parâmetros do processo industrial da Bremil Indústria de Produtos Alimentícios LTDA. A farinha foi obtida por meio da desidratação do bagaço de cenoura em secador de bandejas à 65 oC e posterior cominuição em moinho de facas e de martelos. O processo de obtenção foi realizado em duplicata, de forma que foram obtidos dois lotes de farinha sob as mesmas condições, a fim de avaliar a reprodutividade do processo. Os lotes obtidos foram caracterizados por meio de análises físico-químicas, microbiológicas, granulométricas e tecnológicas. As amostras apresentaram aspecto uniforme e coloração alaranjada. Os teores de umidade variaram entre 5,45 e 5,87, atendendo o padrão estipulado pela legislação brasileira. Os valores de atividade de água foram inferiores à 0,485, indicando condição para inibição microbiana. Os resultados das análises microbiológicas da farinha atenderam os padrões exigidos pela legislação brasileira, apresentando condições adequadas para o consumo humano. A farinha obtida foi aplicada na formulação de um produto de panificação, sendo avaliadas a cor e a textura. Também foi realizada análise sensorial indicando que a formulação do pão com 5% de farinha de bagaço de cenoura foi a amostra mais aceita pelos provadores, quando comparada à amostra controle. Conclui-se que a farinha desenvolvida é uma alternativa tecnicamente viável para o reaproveitamento de subproduto do processamento de cenoura.
The increase in the volume of food production results in the generation of large amounts of by-products, which mostly end up being discarded, generating costs for companies and resulting in an environmental problem. A considerable part of the waste generated in food processing has in its composition substances of nutritional value and potential for value-added, enabling the development of alternatives for the reuse of by-products derived from the food industry. Therefore, the present study aimed to obtain and characterize a carrot processing residue flour. The preparation of carrot pomace was carried out with the same sequence and parameters of the industrial process of Bremil Indústria de Produtos Alimentícios LTDA. The flour was obtained through the dehydration of carrot bagasse in a tray dryer at 65 oC and subsequent comminution in a knife and hammer mill. The process of obtaining was carried out in duplicate, so that two batches of flour were obtained under the same conditions, in order to evaluate the reproducibility of the process. The batches obtained were characterized by means of physical-chemical, microbiological, granulometric and technological analysis. The samples showed a uniform appearance and orange color. Moisture contents ranged between 5.45 and 5.87, meeting the standard stipulated by Brazilian legislation. The water activity values were lower than 0.485, indicating a condition for microbial inhibition. The results of the microbiological analysis of the flour met the standards required by Brazilian legislation, presenting proper conditions for human consumption. The flour obtained was applied in the formulation of a bakery product, and the color and texture were evaluated. Sensory analysis was also performed, indicating that the bread formulation with 5% carrot pomace flour was the most accepted sample by the panelists, when compared to the control sample. It is concluded that the flour developed in this study is a technically viable alternative for the reuse of carrot processing by-product.
The increase in the volume of food production results in the generation of large amounts of by-products, which mostly end up being discarded, generating costs for companies and resulting in an environmental problem. A considerable part of the waste generated in food processing has in its composition substances of nutritional value and potential for value-added, enabling the development of alternatives for the reuse of by-products derived from the food industry. Therefore, the present study aimed to obtain and characterize a carrot processing residue flour. The preparation of carrot pomace was carried out with the same sequence and parameters of the industrial process of Bremil Indústria de Produtos Alimentícios LTDA. The flour was obtained through the dehydration of carrot bagasse in a tray dryer at 65 oC and subsequent comminution in a knife and hammer mill. The process of obtaining was carried out in duplicate, so that two batches of flour were obtained under the same conditions, in order to evaluate the reproducibility of the process. The batches obtained were characterized by means of physical-chemical, microbiological, granulometric and technological analysis. The samples showed a uniform appearance and orange color. Moisture contents ranged between 5.45 and 5.87, meeting the standard stipulated by Brazilian legislation. The water activity values were lower than 0.485, indicating a condition for microbial inhibition. The results of the microbiological analysis of the flour met the standards required by Brazilian legislation, presenting proper conditions for human consumption. The flour obtained was applied in the formulation of a bakery product, and the color and texture were evaluated. Sensory analysis was also performed, indicating that the bread formulation with 5% carrot pomace flour was the most accepted sample by the panelists, when compared to the control sample. It is concluded that the flour developed in this study is a technically viable alternative for the reuse of carrot processing by-product.
Descrição
Palavras-chave
Cenoura; Farinha; Resíduo; Subproduto; Carrot; Flour; Residue; By-product
Citação
ECKHARDT, Bruna Luana. Obtenção e caracterização físico-química e microbiológica de farinha de resíduos de processamento de cenoura (Daucus carota L.). 2022. Monografia (Graduação em Engenharia Química) – Universidade do Vale do Taquari - Univates, Lajeado, 08 dez. 2022. Disponível em: http://hdl.handle.net/10737/3522.