Elaboração de projeto técnico: aproveitamento do subproduto do processamento de licor de frutas do Estado da Paraíba

Abstract

Waste is all waste from raw material processing in general, harvesting and processing of food, from organic materials as leftovers that will no longer serve for use. The artisanal processing of fruit liqueur generates residues that are discarded without use. In view of this premise, this study aimed to write a technical project to use the by-product of the processing of artisanal fruit liqueur from small companies in the state of Paraíba to produce jelly, seeking to add value to the residue. Once the raw material is in possession, it must have its centesimal composition and microbiological quality evaluated and then make formulations to define the percentages to be used for the preparation of jelly. Once the optimal concentration has been determined and taking into account the legislation, the chosen formulation should be processed and subjected to analysis of chemical composition, microbiological analysis and evaluation of the main sensory attributes. With these wait-actionsif it is possible to allocate the by-product generated by the artisanal processing of fruit liqueur to produce jam and thus contribute positively to the environment and promote the increase of the source of income for micro-enterprises.