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FORMULAÇÃO DE HAMBÚRGUER HÍBRIDO COM FARINHA DA CASCA DE BARU: ALTERNATIVA TECNOLÓGICA PARA O APROVEITAMENTO SUSTENTÁVEL DO CERRADO

Doi: 10.47094/978-65-284-0132-1/111-119

PALAVRAS CHAVE: Carne Híbrida. Resíduos. Economia Circular.

KEYWORDS: Carne Híbrida. Resíduos. Economia Circular.

ABSTRACT:
The use of agroindustrial byproducts, such as baru epicarp (Dipteryx alata Vog.), rich in fiber, phenolic compounds, and micronutrients, constitutes a promising strategy for sustainably reducing food waste. This study aimed to support the development of hybrid meat protein formulations enriched with plant-based protein ingredients through a literature review of the technological properties and food applications of these byproducts.

Autores

  • Eliane Teixeira Mársico

  • Lariane Ribeiro da Silva

  • Larissa Ribeiro da Silva

  • Tatianne Ferreira De Oliveira

  • Tânia Aparecida Pinto de Castro Ferreira

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