Fruit and Vegetable Waste (by-Product) Utilization in Bakery Products-A Review

Sudha, M. L. and Priyanka, R. (2023) Fruit and Vegetable Waste (by-Product) Utilization in Bakery Products-A Review. Novel Techniques in Nutrition and Food Science, 6 (5). pp. 636-644.

PDF NTNF.000650.pdf - Published Version Restricted to Registered users only Download (562kB) | Request a copy

Abstract

Household and industrial activities like peeling, cutting and sorting of raw fruits and vegetables prior to processing, eating, cooking produce regularly enormous waste and are the cause for the environmental & health problem if it is not disposed of properly. The pomace, leftovers, peels, seeds cut-off of whole fruit are the wastes of Fruit and Vegetable (FVW). These wastes are rich sources of dietary fiber, polyphenols, antioxidants, essential fatty acids and carotenoids etc., which exhibits health-promoting effect like protection against cardiovascular diseases, cancer, and other degenerative diseases. Bakery products such as cake, muffins, biscuits, bread, cookies etc. can be fortified with the FVW. Incorporation of different wastes in different forms and proportion alters the physio-chemical properties and improves their functionality. This paper presents the utilization of wastes (by-products) from Fruits & vegetables in bakery products. In addition, health benefits of polyphenols, ascorbic acid, carotenoids are addressed.

Item Type:	Article
Uncontrolled Keywords:	Fruits and vegetable waste; Dietary fiber; Polyphenols; Carotenoids; Antioxidant activity; Ascorbic acid; Bakery products
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:52
Last Modified:	24 Apr 2024 06:52
URI:	http://ir.cftri.res.in/id/eprint/17530

Actions (login required)

View Item