Resource recovery in the food industry: use in the development of cakes

This study aimed to evaluate the technological potential of using fruit residues and beer residue in the preparation of cakes, as well as the effects of their incorporation on the nutritional and sensory qualities of the cakes. Four cakes were developed: one with fruit residues (control) and 3 with fruit residues and also 10, 30 and 50% of malt bagasse flour (MBF). Analyses were performed of chemical composition, color and texture, as well as sensory evaluation of the cakes. The cakes with 30 and 50% MBF had higher levels of moisture, ash, protein and dietary fiber. The higher levels of MBF (30 and 50%) influenced the color parameters of the crust and the crumbsthe cakes also showed higher levels of hardness, gumminess, elasticity and cohesiveness. All the cakes were well accepted sensorially, except for the cake with 50% MBF. These results demonstrate the potential use of these waste products by the food industry in the development of functional foods and in the recovery of nutrients that are currently discarded. This would protect the environment and also provide social and economic benefits through the recovery of these resources