Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix

Rafael Audino Zambelli; Bruna Caroline Venceslau Pontes; Evellheyn Reboucas Pontes; Marina Lisboa Silva; Edilberto Cordeiro dos Santos Junior; Luan Icaro Freitas Pinto; Cicera Alyne Lemos Melo; Maryana Monteiro Farias; Cristiano Silva da Costa; Ana Caroline da Silva

doi:doi:10.11648/j.ijnfs.s.2017060601.12

Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix

Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, Luan Icaro Freitas Pinto, Cicera Alyne Lemos Melo, Maryana Monteiro Farias, Cristiano Silva da Costa, Ana Caroline da Silva

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1)

Received: 1 June 2017 Accepted: 2 June 2017 Published: 11 July 2017

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Abstract

Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1) This article belongs to the Special Issue Advances in Food Processing, Preservation, Storage, Biotechnology and Safety
DOI	10.11648/j.ijnfs.s.2017060601.12
Page(s)	9-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Agroindustry Waste, Chromatography, Bread Quality, Fatty Acids Profile

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Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, et al. (2017). Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. International Journal of Nutrition and Food Sciences, 6(6-1), 9-15. https://doi.org/10.11648/j.ijnfs.s.2017060601.12

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ACS Style

Rafael Audino Zambelli; Bruna Caroline Venceslau Pontes; Evellheyn Reboucas Pontes; Marina Lisboa Silva; Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int. J. Nutr. Food Sci. 2017, 6(6-1), 9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

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AMA Style

Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int J Nutr Food Sci. 2017;6(6-1):9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

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@article{10.11648/j.ijnfs.s.2017060601.12,
  author = {Rafael Audino Zambelli and Bruna Caroline Venceslau Pontes and Evellheyn Reboucas Pontes and Marina Lisboa Silva and Edilberto Cordeiro dos Santos Junior and Luan Icaro Freitas Pinto and Cicera Alyne Lemos Melo and Maryana Monteiro Farias and Cristiano Silva da Costa and Ana Caroline da Silva},
  title = {Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {9-15},
  doi = {10.11648/j.ijnfs.s.2017060601.12},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.12},
  abstract = {Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.},
 year = {2017}
}

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TY  - JOUR
T1  - Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
AU  - Rafael Audino Zambelli
AU  - Bruna Caroline Venceslau Pontes
AU  - Evellheyn Reboucas Pontes
AU  - Marina Lisboa Silva
AU  - Edilberto Cordeiro dos Santos Junior
AU  - Luan Icaro Freitas Pinto
AU  - Cicera Alyne Lemos Melo
AU  - Maryana Monteiro Farias
AU  - Cristiano Silva da Costa
AU  - Ana Caroline da Silva
Y1  - 2017/07/11
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
DO  - 10.11648/j.ijnfs.s.2017060601.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 9
EP  - 15
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
AB  - Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.
VL  - 6
IS  - 6-1
ER  -

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Author Information

Rafael Audino Zambelli

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Bruna Caroline Venceslau Pontes

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Evellheyn Reboucas Pontes

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marina Lisboa Silva

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Edilberto Cordeiro dos Santos Junior

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luan Icaro Freitas Pinto

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cicera Alyne Lemos Melo

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Maryana Monteiro Farias

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cristiano Silva da Costa

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Caroline da Silva

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

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Plain Text BibTeX RIS

APA Style

Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, et al. (2017). Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. International Journal of Nutrition and Food Sciences, 6(6-1), 9-15. https://doi.org/10.11648/j.ijnfs.s.2017060601.12

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ACS Style

Rafael Audino Zambelli; Bruna Caroline Venceslau Pontes; Evellheyn Reboucas Pontes; Marina Lisboa Silva; Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int. J. Nutr. Food Sci. 2017, 6(6-1), 9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

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AMA Style

Rafael Audino Zambelli, Bruna Caroline Venceslau Pontes, Evellheyn Reboucas Pontes, Marina Lisboa Silva, Edilberto Cordeiro dos Santos Junior, et al. Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix. Int J Nutr Food Sci. 2017;6(6-1):9-15. doi: 10.11648/j.ijnfs.s.2017060601.12

Copy | Download

@article{10.11648/j.ijnfs.s.2017060601.12,
  author = {Rafael Audino Zambelli and Bruna Caroline Venceslau Pontes and Evellheyn Reboucas Pontes and Marina Lisboa Silva and Edilberto Cordeiro dos Santos Junior and Luan Icaro Freitas Pinto and Cicera Alyne Lemos Melo and Maryana Monteiro Farias and Cristiano Silva da Costa and Ana Caroline da Silva},
  title = {Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {9-15},
  doi = {10.11648/j.ijnfs.s.2017060601.12},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.12},
  abstract = {Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
AU  - Rafael Audino Zambelli
AU  - Bruna Caroline Venceslau Pontes
AU  - Evellheyn Reboucas Pontes
AU  - Marina Lisboa Silva
AU  - Edilberto Cordeiro dos Santos Junior
AU  - Luan Icaro Freitas Pinto
AU  - Cicera Alyne Lemos Melo
AU  - Maryana Monteiro Farias
AU  - Cristiano Silva da Costa
AU  - Ana Caroline da Silva
Y1  - 2017/07/11
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
DO  - 10.11648/j.ijnfs.s.2017060601.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 9
EP  - 15
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.12
AB  - Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.
VL  - 6
IS  - 6-1
ER  -

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