USO DO RESÍDUO DA CASCA DE BATATA ASTERIX PARA DIVERSIFICAÇÃO ALIMENTAR E NA ELABORAÇÃO DE UM NOVO PRODUTO

Abstract

The potato (Solanum tuberosum), originally from South America, is a very expressive tuber and considered one of the most consumed foods in the world. The present work aimed to characterize the residues of the peels of potatoes of the Asterix variety and to study the feasibility of using these residues in obtaining flour, as well as their applicability in bakery products. The potato samples were acquired at Ceasa, located in the city of Campo Grande – Mato Grosso do Sul. Potatoes of the Asterix variety, of pink color with better visual aspect and medium size, were used. A flour was prepared and analyzed for its microbiological quality (Bacillus cereus, Escherichia coli, Salmonella spp.), nutritional composition and physicochemical composition (moisture and volatile substances, proteins, fixed mineral residue (ashes), dietary fiber, lipid content using direct organic solvent extraction, carbohydrates, total sugar in glucose, fatty acid profile, trans fats, energy value, gluten and starch allergen, food contaminants, mineral profile and color. As for the bread formulations with this (FRCBA), Bacillus cereus, Escherichia coli, Total mold and yeast Count, Salmonella spp. for the parameters of nutritional composition and physical-chemical composition (humidity and volatile substances, proteins, fixed mineral residue (ash), dietary fiber, lipid content, using direct extraction in organic solvent, carbohydrates, total sugar in glucose, fatty acid profile, trans fats, energy value allergenic glúten and starch, contaminants in food, mineral profile and color, in addition to the sensory profile and shelf-life. The review work showed that potato and barley residues have the potential to be applied in the development of new products with high nutritional value. The microbiological results of the FRCBA, showed satisfactory quality, starch constituted the majority fraction, being 47.79%, followed by 15.46% of dietary fiber. The flour had a slight red color and was a source of iron and potassium.In this context and in bread formulations, it was observed that lead and arsenic are within the permitted limits, as well as microbiological analyzes. The formulation with 2.78% FRCBA was well accepted. It is concluded that the flour obtained from the residues of the peeling process of potatoes of the Asterix variety is viable in the development of new bakery products, especially in breads providing essential nutrients, which provides more nutritious products, in addition to being a great sustainable alternative for the potato processing industries, thus reducing waste and environmental impacts and adding value.