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The use of fruit and vegetable processing waste by-products in bakery products is an innovative and environmentally friendly method to enhance nutritional value with reduced wastage of food. These waste by-products, such as peels, seeds, pomacePomace, and fiber-rich wastes, are rich in bioactive constituents like polyphenols, carotenoids, dietary fiber, and essential minerals, which help to enhance the functional and healthy aspects of baked foods. This lab experiment explores the use of chosen by-products in a typical baked food formulation. The experiment analyzes the effect of these by-products on dough rheology, baking characteristics, and quality of the final product, such as texture, moisture content, and sensory properties.

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Fruit and Vegetable Processing Wastes By-Products as Innovative Ingredients to Enhance the Nutritional Quality of Baked Foods

  • 章节

  • 发表日期：

    2025年

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  • Jishu Raj Chetia,
  • Chingakham Ngotomba Singh,
  • Jayabrata Saha,
  • Dibyakanta Seth

摘要

The use of fruit and vegetable processing waste by-products in bakery products is an innovative and environmentally friendly method to enhance nutritional value with reduced wastage of food. These waste by-products, such as peels, seeds, pomacePomace, and fiber-rich wastes, are rich in bioactive constituents like polyphenols, carotenoids, dietary fiber, and essential minerals, which help to enhance the functional and healthy aspects of baked foods. This lab experiment explores the use of chosen by-products in a typical baked food formulation. The experiment analyzes the effect of these by-products on dough rheology, baking characteristics, and quality of the final product, such as texture, moisture content, and sensory properties.