Análise sensorial de produtos elaborados a base de partes não convencionais de frutas

Abstract

It's great food waste in Brazil and an alternative that has been applied over the years is the complete use of food, especially fruits and vegetables. The unconventional parts of these foods generate culinary preparations that can be easily applied in human food. The focus of this study was to verify the acceptance of products developed with the banana peel, melon peel and watermelon peel and compare nutritionally if they are as nutritious as the parties usually consumed. Bibliographical researches of the chemical composition of peel and pulp of each fruit were made. Recipes available on the internet, selecting a savory and a sweet preparation, having as ingredient banana peel, melon peel and watermelon peel was reseached. We prepared the nutritional information of each preparation. Analyzing the acceptance of preparations through effective sensory tests was made. It was found that the peels have a higher protein content and compared to pulp fibers, which can also be considered as parts of nutritious human foods. All recipes were accepted with index over than 70% acceptability. At the end, we prepared a brochure to publish and inform the community about the subject, which was delivered to the seniors of the Elderly Community Centre group of the Eastern Zone of Londrina.