Production and characterization of snacks (films) based on vegetables using tape casting techniques

Abstract

Currently, in the world scenario, several studies indicate an increase in malnutrition and obesity. With regard to obesity, it has been associated with the consumption of foods with high fat and carbohydrate content. On the other hand, malnutrition is associated with the most different socioeconomic aspects. Foods losses and wastes of high nutritional value (vegetables, vegetables, fruits, among others) can reach 40% of the volume produced, which besides nutritional issues have a huge economic impact (costs involved in production, distribution, etc.). Thus, the development of products with high nutritional value, reduced caloric value with reduced cost, can positively affect population's health as well as help in the fight against malnutrition. Among these foods, the "snacks" occupy a prominent place, mainly due to the ease of consumption, diversification and in many cases affordable prices. However, "snacks" are generally foods with high caloric value and low nutritional value. Considering the above scenario, the objective of this project will be the development of "fast snacks", called "snacks-films", with high nutritional value and reduced prices to supply the need for essential nutrients from the reutilization of discards of vegetables in supermarkets (or other establishments) due to physical injuries (product not attractive to the consumer) and waste from minimally processed industries. Initially, tomato, collard-greens, cucumber, beet, carrot and chayote (obtained in supermarkets and minimally processed industry) will be used. The vegetables and residues will be sanitized and processed in order to obtain purees. These purees will be characterized in relation to centesimal composition, minerals, dry matter, soluble solids, particle size distribution and rheology. From these purees will be produced snacks in the form of thin films, the "snacks-films", using tape casting technique. The snacks will be produced using different purees concentrations (70, 80 and 90 g of mass for the production of "snack" (MAPS)), aiming a product with the highest concentration of nutrients and functional compounds. Agar-agar will be incorporated to make a product with adequate handling (concentration of 1, 2 and 3 g / 100 g PUR, the minimum concentration of polymer required for the production of the snacks will be studied). The mass will be spread on teflon plates using a ZAA 2300 spreader (Zehntner). The material will be dried at 60° C for the production of the "snack - film". The "snacks" will be characterized in relation to: centesimal composition, minerals, color, structure (microscopy), contact angle, texture and antioxidant activity. Additionally, properties "snacks" with the texture proper (with a view to large-scale production), sensorial, stability and sorption isotherms analyzes will be performed. This project is expected to develop a product of high nutritional value, reduced volume (easy transportation) with reduced costs that can help in improving the nutritional quality of foods consumed as fast snacks and in the fight against malnutrition. (AU)