Introduction/Objective:

The purpose of the study is to qualitatively evaluate the perception of the use of by-products as an ingredient in food processing and its effect on human health.

Methods:

The study was descriptive and observational to determine the perception of the use of food by-products (FBP) for food processing and its impact on health, using a questionnaire in Google Forms format. The survey was applied to people in seven municipalities of Nayarit: Acaponeta, Compostela, San Blas, Santiago Ixcuintla, Xalisco, Tecuala and Tepic.

Results:

56% of the respondents answered that by-products are feasible for reuse in the development of new food products. Of the volunteers who were in favor, 33% agreed and only 9% strongly agreed. Seeds (42%) and husks (33%) are the main by-products that respondents noted as potential ingredients. The processes where by-products can be implemented the most are fermentation processes (25%), juices or nectars (18%) and bakery products (17%).

Conclusions:

Perceptions are associated with culture and health, so it is important to analyze the criteria between the relationship with nutritional and functional health attributes so that by-products are accepted in the daily diet.

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