Caracterização da massa residual da produção de “Banamel”

Abstract

The term “waste” describes the unused or rejected part of raw materials during or at the end of a production process without usual destination, while by-products are food parts arising from industrial processes used for the development of inputs, ingredients and food products. interest of the food industry. The processing of fruits or vegetables, among other fresh foods, generates a significant amount of organic waste that is often discarded. Due to the vast availability of bananas in Brazilian territory, in line with the large amount of production waste (around 60%), retired professor and master of regional knowledge Joel Redede Alves discovered and developed “Banamel” – a syrup in solution, composed of sugars present in ripe bananas. Discovered from the extraction of bananas produced by small producers in the Morretes region, located on the coast of Paraná, it has a dark color, unique flavor and sweetness and contains only banana in its composition. Concomitantly with its production, in addition to the discarded peels, the Banamel extraction process generates a semi-solid by-product, with a beige/yellowish color and consistency similar to a puree. Based on the nutritional information of banana varieties, it is possible to analyze the nutritional composition of this mass and, based on rheological tests and the study of its behavior under different conditions, it is possible to predict its possibilities for industrial and commercial application. Analyzes of carbohydrates, dietary fiber, proteins, moisture content, ash and minerals were carried out, in addition to rheological tests to begin a study on Banamassa, using three production batches of Banamel covering the periods from November/2023 to January/2024. Average results in grams per 100g range from 7.2 ± 0.20 to 14.4 ± 0.17 for carbohydrates; 1.52 ± 1.32 to 9.24 ± 2.62 for total dietary fiber; 6.85 ± 0.72 to 9.89 ± 1.45 for proteins; 23.74 ± 6.66 to 25.35 ± 4.13 for moisture and 1.563 ± 0.27 to 2.55 ± 0.44 for ash. The highest levels of mineral presence were found for calcium between 2.47 ± 0.24 and 3.63 ± 0.18; iron between 3.029 ± 0.08 and 3.85 ± 0.23; magnesium from 5.66 ± 0.05 to 6.41 ± 0.43 and aluminum from 6.83 ± 0.38 to 12.5 ± 0.93. Oscillatory rheology tests were carried out obtaining results of G’ higher than G” on average, which characterizes the by-product with elastic fluid behavior, that is, more of a solid. Other behavioral tests, such as texture, mechanical agitation, mixing and centrifugation can be carried out in order to compose a complete study of application possibilities in the food industry.