Resíduos da indústria de alimentos para elaboração de farinhas: uma estratégia para aproveitamento

Abstract

Most of the garbage produced daily in our country is organic in nature and besides not being used, it is often replaced in nature without any kind of care. Population and industry are not used to making the most of food by failing to use some of the unconventional parts, such as stalks, leaves and bagasse, which are also endowed with high nutritional value. In this way, food waste in Brazil has become a social problem, due to its nutritional, economic and environmental impact. Aiming at reducing food waste, recent studies have recommended the full use of all parts of fruits, vegetables and fish, avoiding possible environmental damages and contributing to the improvement of food quality of people. The present study had as general objective to discuss the use of residues from the food industry for the preparation of flour. The methodology used in the preparation of the study was to review the bibliography, visiting works such as books, articles and other academic and scientific publications.The study has shown that the use of organic waste from the food industry to obtain flour is an excellent alternative to diversifying the possibilities of commercialization of various foods, thus increasing stability and reducing losses. It is possible to obtain flours from the processing of fruit peels such as orange and passion fruit, from vegetable peels such as potatoes and beets, and from shells and heads of fish and shrimps. These flours have been shown to be rich in vitamins and minerals and can be used in food or feed.