Case Study of the losses and use of garlic coproducts in a seasoning factory

Abstract

In the preparation of different seasonings, sauces and spices, a seasoning factory in Barbacena, MG, Brazil, generates a large volume of coproducts from the pulping of vegetables to obtain extracts. The residue from this process is discarded, generating a great loss of raw material, increasing the production costs and the volume of waste. The objective of this work was to contribute with a solution by carrying out a case study to evaluate the generated waste, and to propose ways to use the garlic coproduct. A survey on the losses of garlic, onion, pepper, and parsley was carried out, and with basis on it, the dehydrated coproducts and garlic spices and salt, at 0, 10, 20 and 30% of coproduct were prepared to replace whole garlic. The physicochemical characterizations were performed for fresh garlic coproduct, dehydrated garlic coproduct, and the elaborated spices. The results showed that parsley generates the greatest volume of coproduct. The garlic coproduct shows satisfactory characteristics for processing in the dehydrated form and in the seasoning of garlic and salt with 10% pulp. We suggest that studies on the sensory evaluation of the products and tests on the use of coproducts of onion, pepper, and parsley be done for the preparation of different products.