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

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.