Elaboration of honey bread using avocado peel flour

Authors

  • Weslayna Firme Ferreira Universidade Federal de Campina Grande
  • Eryck Allan Alves Fernandes
  • Victoria Cristina Gomes Colman
  • Endrew Kauan Carvalho Campos
  • Alfredina dos Santos Araújo

Keywords:

Residues; honey; beneficial

Abstract

The food industry generates a variety of waste products during its production process, including peels, seeds and pomace, which can be used to produce by-products or composted in order to minimize environmental impacts and promote sustainability in the food industry. Avocado peel flour is a by-product obtained from the dried and ground avocado residue (peel), containing benefits such as the amount of fiber contained in the peel, antioxidant compounds, a variety of nutrients such as vitamins beneficial to health, and can be used as a complement in the diet. Honey is a natural product made up of glucose and fructose that is widely used, especially as a natural sweetener to replace conventional sugar, as well as being used as a medicinal product for its many health benefits due to its prebiotic and antioxidant action. The aim of this work was to produce a honey and avocado peel flour cake, and to characterize its physical-chemical and microbiological parameters. Physical-chemical analyses were carried out on pH, total titratable acidity (%), moisture (%), ash (%), protein (%), vitamin C (%) and fiber (%).  The microbiological parameters analyzed were coliforms (MPN/g); filamentous fungi and yeasts (CFU/g); Salmonella sp/25g. The bread had a significant amount of fiber due to the flour used in part, showing a value of 65% fiber, an important parameter for the digestive system; the product obtained 65.8 of vitamin C, an important parameter for the product, since it is an antioxidant for the health of the immune system and protection against oxidative damage; the final pH of the product was 6.8, indicating that the bread has a moderate acidity, contributing to the taste and moderate acidity of the product; it had an acidity of 3.6%; a moisture and ash content of 30.62% and 0.75% respectively, indicating that the product was not excessively dry or moist. The product was not contaminated in any of the parameters analyzed, indicating good hygienic and sanitary quality during processing.

References

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Published

2023-09-12

How to Cite

Ferreira, W. F., Fernandes, E. A. A., Colman , V. C. G., Campos, E. K. C., & Araújo, A. dos S. (2023). Elaboration of honey bread using avocado peel flour. Caderno Verde De Agroecologia E Desenvolvimento Sustentável, 12(1). Retrieved from https://gvaa.com.br/revista/index.php/CVADS/article/view/10066

Issue

Section

VI EVENTO TÉCNICO-CIENTÍFICO DO FESTIVAL DO MEL DE SÃO JOSÉ DOS CORDEIROS 2023

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