title: Formulation and characterization of functional foods based on fruit and vegetable residue flour.
abstract: Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Mariana S L
authors.initials: MS
authors.lastname: Ferreira
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Mônica C P
authors.initials: MC
authors.lastname: Santos
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Thaísa M A
authors.initials: TM
authors.lastname: Moro
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Gabriela J
authors.initials: GJ
authors.lastname: Basto
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Roberta M S
authors.initials: RM
authors.lastname: Andrade
authors.affiliation: Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Édira C B A
authors.initials: ÉC
authors.lastname: Gonçalves
keywords: Biscuits; By-products; Cereal bars; Food development; Integral exploitation; Proximate composition