| Grant number: | 17/10815-2 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Start date: | February 01, 2018 |
| End date: | January 31, 2019 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Fernanda Maria Vanin |
| Grantee: | Larissa Alves de Castro |
| Host Institution: | Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil |
Abstract The use of ingredients from by-products of the industries is still little used practice. However, several studies have shown that these residues or wastes are rich in nutrients and therefore could add nutritional and functional value to different products. Orange is a source of fiber, vitamins and minerals, so its consumption has been associated with several health benefits. Brazil is the largest producer of orange juice in the world, and like any other industry, this processing generates residues that, when reused, avoids waste and reduces which would be accumulate in nature. The objective of this project is to produce a flour from the by-products of orange fruit (orange peel and bagasse), to evaluate the nutritional characteristics of the flour produced (fiber content, resistant starch, proteins, lipids, carbohydrates and ashes), physical and functional properties, and then apply this flour to baking products such as cookie-type biscuits, evaluating the effect on product. The study will be of extreme importance in the technological area, since: (1) it involves the valorization and use of residues of the Brazilian orange juice industry, which may represent an important economic strategy for the country, (2) With possible functional attributes. (AU) | |
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