the Transdisciplinarity for Sustainable Development: Incorporating Organic Waste into Bread-Making
Transdisciplinarity for Sustainable Development
Abstract
This research proposes to take advantage of waste generated in the kitchen to be added into bread-making. The main findings were as follows: 1) family members of the population studied (more than 80%) had diabetes or cancer, their diet is based on high glycemic index foods, including bread. It is necessary to modify its characteristics through fiber and bioactive compounds. 2) Bread added with wastes showed changes in the color (L*a*b*). Those that presented the highest difference with respect to (control) were coriander (30.5), cabbage (30.8) and parsley (22.1) breads; followed by tomato bread (19.6). The porosity increased with the addition of waste, presenting the highest in the breads added with parsley and coffee grain. The bread with lowest hardness after control was the tomato bread, and this was also the of highest sensory acceptance. 3) Bronfenbrenner model was proposed for the evaluation of impacts and self-change to use waste.