PRÁTICAS EM TECNOLOGIA DE ALIMENTOS: PADRONIZAÇÃO DE ROTEIROS PRÁTICOS PARA O PROCESSAMENTO DE TEMPEROS NATURAIS - CAPÍTULO 9

Abstract

This chapter presents the standardization of practical protocols for the processing of two natural seasonings a lemon and carrot granulated seasoning and a tomato based seasoning tablet both of them focusing on reducing sodium, fats, and food additives. The proposal emerged from the lack of standardized materials in Food Technology classes, which hinders the safe and efficient execution of laboratory activities. The steps of sanitization, dehydration, grinding, preparation of the binding agent, and product formulation were described and systematized, accompanied by flowcharts and technical guidelines. Three natural thickeners were tested, and carboxymethylcellulose (CMC) demonstrated the best performance, ensuring cohesion and stability without altering sensory characteristics. Packaging recommendations were also established to preserve product integrity and quality. The results show that procedure standardization contributes to teaching, research, and the development of healthier natural products aligned with current demands of the food industry and nutrition.