The Production of sauce from minimally processed cabotiá pumpkin by-product

Abstract

The waste generated by food industries can be used in the form of by-products that allow the development of other foods enriched or not with nutrients, which reduce waste generation and add value to the final product. This work aimed to develop a sauce from a by-product of the minimally processed vegetable industry added with pea protein. From the formulation and manufacture of the sauce, the physical-chemical, sensory and microbiological characteristics were evaluated according to current legislation. The cabotiá pumpkin sauce showed positive physicochemical characteristics. The microbiological analyzes were within the legal limits. The acceptance test of the aroma, color, flavor, texture and overall appearance resulted in proof of good acceptance for all attributes, with an acceptability index above 85%. Thus, the sauce made from cabotiá pumpkin waste can be an alternative for the industry, adding value to a by-product that is normally discarded.