Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

The jaboticaba skin is seen as waste and is often discarded, despite the beneficial properties of this fruit. There is the trend of fully using wastes due to an increasing need, mainly in the modern industry, to develop environmental management systems that meet the OSO 14000. The fruit wastes (mainly the skin) have been studied in order to be used as raw material in the development of new products or to aggregate bioactive compounds to food. Fruit skins such as those from banana (Dan et al., 2015); cashew peduncle (Alcântara, et al., 2012) and grape (Lopes et al., 2014), among others, are processed into flours, in order to use this waste to prepare food.

• Publication year

  2018

• Venue

  Food Science and Technology

• Publication date

  2018-10-11

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1590/FST.06717
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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