Desenvolvimento de alimento UPCYCLED com potencial eco inovador

Abstract

Global problems, such as food waste, require innovative actions to develop and implement solutions, such as the production of upcycled foods. Therefore, the development of a product from the waste generated in fish processing can be an interesting alternative to enable the inclusion of a healthy, sustainable and tasty food in the population's diet and a strategy in the search for guaranteeing food security and improving the population's nutrition. The objective of the research was to develop a sweet with the waste from tilapia processing, meeting the macro trends of sustainability, healthiness and sensoriality. The research was divided into 3 stages: development of fish waste flour (FRP); characterization of FRP; production of FRP sweet. FRP was developed using tilapia head, fins and spine. Then, FRP was subjected to physical, chemical, physicochemical, technofunctional, microbiological and sensorial analyses. In the production stage of the FRP candy, the focus group and preliminary bench tests were used to define the prototype formulations. The prototypes of the FRP candy prepared and the reference product (commercial) were subjected to sensory evaluation and instrumental texture analysis. As a result of the analyses, the FRP presented the following characteristics: 15.96% (yield); 0.23 (Aw); 1.87% (moisture); 4.89 (pH); 2.19 g.100g-1 (carbohydrates); 41.59 g.100g-1 (proteins); 18.34 g.100g-1 (lipids); 35.96 g.100g-1 (ash); 99.5 mg.100g-1 (sodium); 7.5 mg.100g-1 (potassium); 462.5 mg.100g-1 (calcium); 0.55 mg.100g-1 (iron); 223.6 mg.100g-1 (phosphorus); 57.81 (L*); 7.17 (a*); 15.86 (b*); 0.7 meq.kg-1 (peroxide value); 5.9 g.100g-1 (acidity); 0.25 mm (granulometry); 138.7% (CAA); 130.0% (CAO); 32.63% (solubility); 2.5% (CF); 92.7% (EEs); 42.05% (AE); 41.58% (EEm); 2.0% (CFG); absence of residual odor; < 3 MPN/g (E. coli); < 102 CFU/g of Staphylococcus; absence/25 g (Salmonella). To obtain the prototypes of the FRP candy, the percentage of FRP and palm fat were considered as independent variables, which can influence the dependent variables texture and flavor, mentioned as important sensory attributes in the focus group and guiding the formulation. The restriction limits of the independent variables, as well as the other ingredients and their quantity in the prototype formulations, were obtained with the results of the preliminary bench tests. In the sensory evaluation, the flavor and texture attributes of the FRP candy prototypes did not obtain good sensory acceptance. The color attribute obtained good acceptance for the F3 prototype. Meanwhile, the reference product obtained good acceptance for all the evaluated attributes. Hardness and chewiness of the FRP candy prototypes did not reach the ideal level. For the reference product, hardness and chewiness reached the ideal level. However, hardness and chewiness obtained in the instrumental texture analysis did not differ significantly between the FRP candy prototypes and the reference product. Therefore, it was concluded that FRP showed potential as a food ingredient to be used in food products and that it was possible to obtain a FRP sweet with a better nutritional profile. However, it is necessary to improve the flavor and texture of the product.