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An innovative food product based on the recovery of melon by-products

2023-05-12Conference object Restricted access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorCosta, H.S.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorAlbuquerque, T.G.
dc.date.accessioned2023-11-15T11:42:17Z
dc.date.available2023-11-15T11:42:17Z
dc.date.issued2023-05-12
dc.description.abstractFood reformulation or development of new foods is necessary to improve the nutritional profile of energy-dense foods (high fat, sugar and salt contents) or to reduce the content of ingredients or to decrease the amount of nutrients of concern. Biscuits are bakery goods characterized by high sugar and fat content, but are also very palatable foods, highly appreciated. AIMS: To develop an innovative biscuit with enhanced nutritional properties, based on the recovery of melon by-products, contributing to healthier food options. In 2022, melon peels were recovered from producers of melon fruits, mainly discarded fruits which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. A traditional recipe for biscuits (control sample) and an innovative biscuit, where 50% of the wheat flour was replaced by melon peel flour, were prepared. The nutritional composition of both products was evaluated. The control biscuit is characterized by its poor nutritional quality, namely due to its low dietary fibre (1.53 ± 0.3 g/100 g) and high available carbohydrates contents. By replacing, wheat flour with melon peel flour, dietary fibre content increases to 14.7 ± 0.6 g/100 g. Since the dietary reference intake for adults for fibre is 25 g/day, one portion of the innovative biscuit (35 g) can contribute with 21% of the recommended needs. Moreover, according to Regulation (EU) n.º 1924/2006, this innovative product can be claimed as high fibre. This work demonstrates not only that melon peel is an excellent source of dietary fibre, that contributes to enhancing the nutritional quality of biscuits, but also that it is possible to reduce the economic, social and environmental impacts of these by-products that up to now are discarded.pt_PT
dc.description.sponsorshipThis work was financially supported by Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); and UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Rita C. Alves thanks to FCT the CEECIND/01120/2017 contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/8764
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationNot Available
dc.subjectMelonpt_PT
dc.subjectBy-productspt_PT
dc.subjectBiscuitpt_PT
dc.subjectNew Foodspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleAn innovative food product based on the recovery of melon by-productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F01120%2F2017%2FCP1427%2FCT0001/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXXII Congress of Food and Nutrition and III International Congress of Food and Nutrition, APN, 11-12 may 2023pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication92b13c79-7688-4f84-b7d7-0fde91ce5434
relation.isProjectOfPublication.latestForDiscoverybe6e847d-5763-407a-b2e0-a89a07e7305d

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