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Revista médica del Hospital General de México
versión On-line ISSN 2524-177Xversión impresa ISSN 0185-1063
Resumen
LOPEZ-GARCIA, José F.; PEREZ-BELTRAN, Yolanda E. y MERCADO-MERCADO, Gilberto. Perception of the use of agro-industrial by-products as ingredients for food product development: a qualitative study. Rev. med. Hosp. Gen. Méx. [online]. 2023, vol.86, n.4, pp.135-140. Epub 16-Oct-2023. ISSN 2524-177X. https://doi.org/10.24875/hgmx.23000024.
Introduction/Objective:
The purpose of the study is to qualitatively evaluate the perception of the use of by-products as an ingredient in food processing and its effect on human health.
Methods:
The study was descriptive and observational to determine the perception of the use of food by-products (FBP) for food processing and its impact on health, using a questionnaire in Google Forms format. The survey was applied to people in seven municipalities of Nayarit: Acaponeta, Compostela, San Blas, Santiago Ixcuintla, Xalisco, Tecuala and Tepic.
Results:
56% of the respondents answered that by-products are feasible for reuse in the development of new food products. Of the volunteers who were in favor, 33% agreed and only 9% strongly agreed. Seeds (42%) and husks (33%) are the main by-products that respondents noted as potential ingredients. The processes where by-products can be implemented the most are fermentation processes (25%), juices or nectars (18%) and bakery products (17%).
Conclusions:
Perceptions are associated with culture and health, so it is important to analyze the criteria between the relationship with nutritional and functional health attributes so that by-products are accepted in the daily diet.
Palabras llave : Foods; By-products; Perception; Nayarit; Human health; Food processing.