Food products made with strawberry flour obtained by dehydration of residual biomass.

Abstract

Strawberries have a short shelf life and this leads to large amounts of waste; as a solution to this problem, it was proposed to make a flour from the fruit that was no longer chosen by consumers but was still suitable for food use. The flour was obtained from its dehydration and subsequent grinding. Its composition was analyzed, obtaining results similar to those of commercialized brands. Then the compatibility of this flour with different substrates was evaluated, obtaining a good performance in protein and fat matrices. With this background, flour was used as an ingredient in mousse, whipped cream and baked goods, obtaining very good results in terms of aroma, color and flavor.