Deeksha Thakur,
Zoobiya Islam,
Mayuri Rastogi,
- M.sc Student Nutrition and Dietetics Department, Sharda School of Allied health Sciences, Sharda University, Greater Noida, Uttar Pradesh Uttar Pradesh India
- Asst. Professor Nutrition and Dietetics Department, Sharda School of Allied health ,Sharda University, Greater Noida Uttar Pradesh India
- Asst. Professor Nutrition and Dietetics Department, Sharda School of Allied health ,Sharda University, Greater Noida Uttar Pradesh India
Abstract
About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and vegetables. This suggests that these waste materials and residues could be sources for isolating bio-active compounds. A significant volume of pomace from the wine and juice industries is an inexpensive source of dietary fibre. Because of its improved functionality resulting from a balanced ratio of soluble/insoluble fibre, superior hydration qualities, greater fermentability, and the inclusion of phytochemicals, fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery goods. Its functionality is affected by the pomace source and the way it is processed into a powder using different drying methods, size reduction procedures, and pre-treatments. Because of its functional qualities, fruit and vegetable pomace can be employed to increase the functioning of meals. Fruit and vegetable pomace can therefore be utilised as a useful functional component in the creation of baked goods that are high in fibre
Keywords: Dietary fibre, fruit and vegetable pomace, cookies, value added products, antioxidants, sensory assessment
[This article belongs to Research & Reviews : Journal of Food Science & Technology(rrjofst)]
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Research & Reviews : Journal of Food Science & Technology
| Volume | 13 |
| Issue | 02 |
| Received | April 30, 2024 |
| Accepted | August 5, 2024 |
| Published | August 14, 2024 |