Propuesta de aplicación de subproductos obtenidos a partir de la transformación de desperdicios alimentarios generados en una cocina para su aplicación en postres de innovación

Abstract

The purpose of this intervention project is to make us of food leftovers generated in a kitchen upon its transformation into by-products that will subsequently be applied in innovation desserts, since in the catering industries usually by various logistical factors, leftovers are considered waste, even though they have nutritional properties suitable for human consumption, which is a problem at the economic, social and environmental levels. This fact has given way to the realization of this project where it is proposed to carry out an analysis of the leftovers that are mostly generated in a kitchen, to know their characteristics and nutritional properties, and then give them a cleaning and disinfection treatment, transform them by applying various gastronomic techniques and apply them in of innovation. Finally, a recipe book of different preparations made from jams, spirits, infusions and flours was developed, demonstrating that leftovers can be given a second chance.