Abstract
Currently, food waste and food loss have become issues of great interest worldwide. Approximately 1300 million tons of food are lost or wasted each year worldwide (FAO, 2020). To contribute to the mitigation of food loss, the gastronomy programs of the Universidad Autónoma de Manizales and the Institución Universitaria Colegio Mayor de Antioquia, along with the Food Engineering Program of the Universidad de Caldas, proposed a project. The project aimed to characterize the vegetable waste (VW) obtained in the cooking workshops of one of the institutions during a regular academic period of 18 weeks. Through this project, they identified 351 kg of VW generated. Based on this information, 16 recipes were designed, formulated, and prepared. Among them, eight recipes were selected based on their gastronomic potential. These selected recipes were then rated on a scale of one to eight by gastronomic experts. Following this evaluation, the first four recipes from the list were chosen. The results of the quality analysis indicated that the products made from vegetable discards are microbiologically viable, meaning they are suitable for consumption. Both acceptance tests and sensory analysis yielded favorable results. However, significant differences (P < 0.05) were observed among certain samples in terms of preference and attributes such as color, odor, and flavor. In conclusion, vegetables composed of by-products such as hulls and seeds, as well as non-compliant food items, are deemed suitable for gastronomic processing and human consumption.
Published Version
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