USE OF THE NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF DIETARY FIBER FROM ECUADORIAN AGRO-INDUSTRIAL WASTE IN THE FOOD INDUSTRY
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Abstract
Ecuador is a country that produces raw materials, among which are agricultural products, because of their processing, waste is generated that has not been quantified, the same that affects the environment. The objective of this work was to investigate the use of the nutritional and technological properties of dietary fiber from agro-industrial waste generated by the food industry in Ecuador in order to reduce its environmental impact and promote the development of healthy foods. Through the collection and organization of digital information available in library catalogues, academic repositories and databases, such as: Scopus, Science Direct and Google Scholar, and through its analysis, it was estimated that 508 thousand MT of fruit by-products were produced in the country during 2021, which have high amounts of dietary fiber and bioactive compounds, it was evidenced that the fiber-rich powders obtained modify the texture, color, antioxidant and emulsifying capacity in meat and bakery products, that the methods of modifying concentrates are effective, that the consumption of dietary fiber brings benefits to the body and that the technological properties such as the capacity to retain water, oil and swelling make dietary fiber a promising ingredient for the food industry. The study determined that the dietary fiber obtained from fruit peels has the potential to be used as an emulsifier, thickener, antioxidant, etc., in the preparation of pastry, bakery, and meat products.
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