the Transdisciplinarity for Sustainable Development: Incorporating Organic Waste into Bread-Making

نویسندگان

چکیده

This research proposes to take advantage of waste generated in the kitchen be added into bread-making. The main findings were as follows: 1) family members population studied (more than 80%) had diabetes or cancer, their diet is based on high glycemic index foods, including bread. It necessary modify its characteristics through fiber and bioactive compounds. 2) Bread with wastes showed changes color (L*a*b*). Those that presented highest difference respect (control) coriander (30.5), cabbage (30.8) parsley (22.1) breads; followed by tomato bread (19.6). porosity increased addition waste, presenting breads coffee grain. lowest hardness after control was bread, this also sensory acceptance. 3) Bronfenbrenner model proposed for evaluation impacts self-change use waste.

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ژورنال

عنوان ژورنال: Transdisciplinary journal of engineering & science

سال: 2023

ISSN: ['1949-0569']

DOI: https://doi.org/10.22545/2022/00227