Abstract
The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO2 to kWh conversion factor, with a value of 0.765 kg CO2∙kWh−1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g−1, carbohydrate content from 7.27 to 10.36 g 100 g−1, fiber content ranging from 3.97 to 4.92 g 100 g−1 and fat content was at the level of 0.20–0.24 g 100 g−1. The amount of sodium did not exceed 1 g 100 g−1. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO2/kg of product, respectively, i.e., about 0.10–0.12 kg CO2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.
Highlights
Dry matter content was determined in vegetable outgrades, vegetables and vegeburgers [23]; fat content according to AOAC International (2000), total protein content according to the Kjeldahl method [23], and ash content [23] and pH value by potentiometry [24]
Vegetable outgrades and vegetables such as potatoes and carrots, which were utilized as raw materials in laboratory tests, were characterized by the parameters presented in Nutrient Database for Standard Reference [29]
Vegetable outgrade was characterized by a higher fiber content, ranging from 1.89 g/100 g for cauliflower to 4.74 g/100 g for string beans compared with the nutritional values of frozen vegetables shown in the tables
Summary
The variety and general availability of goods on the market, competitive prices and attractiveness of commercial offers resulted in significant changes in the consumption behavior of society in recent years. The growing food demand has made the food industry one of the fastest growing industries in the world. These processes are accompanied by a strong society pursuit of a lifestyle based on health and sustainable development. It is a motivation for science and business to take actions to ensure adequate
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