Gastronomic use: an alternative to solid waste recycling in the laboratory of food and drinks of the UAEM

Abstract

In the period from August to December 2011 were characterized the solid waste generated in practical classes of the Laboratory of Food and Beverage, finding that 75% of organic waste and 25% of inorganic, of which 22% is wasted food and 42% is inorganic recyclable. From it, developed proposals of reusing conventional and innovative as the gastronomic use, which involves the identification of foods produced in a kitchen that is wasted or considered waste, and in terms of safety and organoleptic properties can be use for the production of food for human consumption, which represents an innovative possibility of reduction, reuse and recycling of organic waste. Thus, achievement testing gastronomic of tamales with corn tortilla, water melon seeds, the use of crumb of bread as a thickener for creams or for making sauces, as well as reuse of bread for breading and frying food or prepare pudding. Sensory analysis of tests determined that there is significant sensory difference in food ingredients made from reuse; 20% of the ingredients reused tests were accepted by the potential consumer with a level of appreciation "like little", while the other 60% of the tests were rated as "I am indifferent".