Perception of the use of agro-industrial by-products as ingredients for food product development: a qualitative study

Abstract

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.

Keywords

• Foods. By-products. Perception. Nayarit. Human health. Food processing.