Desenvolvimento de bolo muffin usando farinha da casca de ovo: uma abordagem sustentável
The use of egg by-products for flour production is an interesting practice that can contribute to reducing food waste and adding value to egg waste. Flour produced from egg by-products can be used in both the food industry and homemade recipes. Eggshells are rich in calcium, making them an excell...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/53267 |
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| Resumo: | The use of egg by-products for flour production is an interesting practice that can
contribute to reducing food waste and adding value to egg waste. Flour produced from
egg by-products can be used in both the food industry and homemade recipes. Eggshells
are rich in calcium, making them an excellent source of this mineral. Considering the
importance of utilizing this waste to reduce eggshell deposition and increase the
nutritional value of food formulations, this study aimed to obtain eggshell flour for the
production of muffin-type cakes with partial substitution of wheat flour with eggshell
flour. Muffin-type cakes are an excellent popular option for incorporating innovative
ingredients as they can be found in bakeries, cafes, and supermarkets. This study
addressed the process of obtaining the flour and the muffin cake; market research was
conducted to evaluate the purchase intention if the cake were available in the market. A
simplified layout of the industry was created, along with mass and energy balances, the
development of the nutritional information table for the product. An economic analysis
was also conducted, considering equipment, energy costs, labor, and raw materials, to
assess the financial feasibility. Based on all these data, it was possible to estimate the final
value of a 300 g cake package, which was R$5.25, generating a profit of 60% per unit.
This selling price was estimated according to a survey of prices of similar products
available in the market. Therefore, eggshell flour can be considered a promising strategy
for making cakes as it fully utilizes and promotes sustainability in cooking. |
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