Revalorización de tallos de brócoli basado en residuos de exportadoras para el desarrollo de una premezcla de sopa en el marco de la economía circular

Abstract

This research addressed the need to revalue the byproducts generated by the broccoli agroindustry in the province of Cotopaxi, Ecuador, using a circular economy approach. Given that approximately ninety percent of the country's broccoli production is exported, significant waste is generated, primarily stems, which have high potential for recycling. These byproducts were transformed into a functional flour used to formulate a premix for instant soups. The technological process included initial physicochemical analyses, blanching, and immersion in an acid solution for enzyme inactivation, followed by dehydration, milling, and sieving. Five experimental treatments were designed using a two-to-two factorial design plus a control, in which the percentages of cornstarch and broccoli stem flour were varied. The functional characteristics of the resulting flour revealed a high-water absorption rate and low solubility, which favored the stability of the premix. Treatment four presented the best sensory acceptance, standing out for its flavor, aroma, and higher dietary fiber and protein content. However, a decrease in viscosity and a change in the color of the final product were observed due to the similar proportion of cornstarch and broccoli flour. Ultimately, the feasibility analysis demonstrated that the project is both economically and environmentally feasible, generating short-term economic benefits and achieving an estimated reduction of one hundred and five tons of carbon dioxide per year.