ABSTRACT
The consumption of fruits and vegetables involves the disposal of the inedible parts, conveying challenges such as waste management and environment pollution. In recent years, there have been multiple studies aimed at finding alternatives that reduce the negative impact of food/agricultural waste. Since most studies done with by-products recommend their careful selection, the aim of this study was to verify if discarded banana peels could be disinfected until microbiologically safe and to determine if they could still provide nutrients to formulate food products with sensory characteristics acceptable to a consumer market after disinfection. Banana peels were collected from markets, restaurants, and greengrocers. They were disinfected, dried, and pulverized to obtain a flour which was subjected to microbiological and proximal analysis. Once its microbial safety was assured, this flour was incorporated into bakery and pasta products, replacing wheat flour with 5-20% banana peel flour (BPF). The sensory evaluation of the different products was carried out and, after verifying that the products were sensory acceptable, the proximal analysis was implemented. The formulated products were suitable for the addition of BPF up to 10%, in which the Acceptability Index was higher than 80% and significant increases in fiber and fat were achieved. We conclude that waste banana peel flour can be incorporated into bread and pasta products for human consumption to provide nutrients which might contribute to reduce this type of waste and to recover nutrients from otherwise disposed banana peels.
ABSTRACT
Fundamentos: Algunos estudios han puesto de relieve la existencia en jóvenes de hábitos alimentarios incorrectos y desconocimiento respecto a las características de una dieta equilibrada, y la relación que tiene la presencia de sobrepeso, obesidad, escasa actividad física y mala calidad de la dieta como factores de riesgo para desarrollar enfermedades crónico-degenerativas a corto o mediano plazo. Métodos: Se realizó un estudio descriptivo exploratorio de carácter transversal con una muestra de 254 hombres y 246 mujeres. estudiantes de diversas facultades de la Benemérita Universidad Autónoma de Puebla de la ciudad de Puebla, México. Resultados: La población refiere si desayunar, sin embargo, no lo hacen muy frecuentemente debido a la falta de tiempo, y la mayoría ingiere alimentos durante el día dentro de la universidad, principalmente comida rápida que provee de energía en exceso y que no aporta suficientes nutrientes esenciales. En cuanto a cultura nutricional. las mujeres poseen mayores conocimientos que los hombres en general, pero esto no incide sobre una mejora en sus hábitos alimentarios. Conclusiones: Los hábitos y conocimientos alimentarios de la población estudiada, no son satisfactorios, se preocupan por no aumentar de peso. y los horarios escolares tan exigentes son su principal impedimento para lograr llevar una dieta adecuada. Se considera una necesidad fundamental la orientación nutricional incluso a nivel universitario (AU)
Background: Some studies have highlighted the existence in young people of incorrect eating habits and lack of knowledge regarding the characteristics of a balanced diet, and the relationship of overweight, obesity, low physical activity and poor diet quality as risk factors of developing chronic- degenerative diseases in the short or medium term. Methods: A cross-sectional exploratory descriptive study was carried out with a sample of 254 men and 246 women, students from different faculties of the Autonomous University of Puebla. in the city of Puebla. Mexico. Results: The population reports that they do have breakfast, however, they don t do it very frequently due to lack of time, and most eat food during the day inside the university, is mainly fast food that provides excess energy and does not provide enough essential nutrients. As for nutritional culture. women have greater knowledge than men in general, but this does not affect an improvement in their eating habits. Conclusions: The dietary habits and knowledge of the population studied are not satisfactory, they worry about not gaining weight. and the school hours so demanding are their main impediment to achieving an adequate diet. It is considered a fundamental need for delivery of nutritional guidance even at the university level (AU)
