Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least hardness (9.59 N) and better color value. Extruded products fried at desired deep‐frying condition were stored for determination of shelf life stability under aluminum‐coated laminate (ACL) and low‐density polyethylene. Results showed that ACL packaging material was more effective in terms of least increase of free fatty acids (0.65%), peroxidase value (4.23 meq/kg), and better retention of color value “L,” “a,” and “b.” Products packed in ACL packaging material were shelf stable for 4 months with better quality retention.
Practical applications
Evaluated deep‐frying condition, e.g., temperature and time combination will be helpful for the entrepreneurs for standardization of their processing technology to get the maximum consumer acceptability to their product. The study will also be helpful for selection of packaging material for extruded product in order to maintain the product shelf stable in the market.
Onion slices were dried in a low-humidity air-assisted hybrid solar dryer. Drying occurred in the falling rate period, and the drying rate was attenuated with the initial moisture content of the samples. The effects of different drying air temperatures (50, 60, 70°C) and KMS pre-treatments (0.1, 0.3, 0.5%) on drying characteristics of onion slices were also studied. Eight thin layer drying mathematical models viz. Newton, Page, Modified Page, Exponential, Asymptotic, Logistic, Wang and Singh, and two-term exponential were investigated and the results were compared to their goodness of fit in terms of coefficient of correlation (r), standard error (es), and the mean square of the deviation ?2. Drying characteristics of onion slices were better delineated by Page’s regression model for hybrid solar drying with values for the coefficient of correlation (0.9962–0.9999), standard error (0.0048–0.0431), and ?² (5.98E-05 to 2.16E-03). Effective moisture diffusivity values of onion slices ranged between 1.33E-08 m2.s-1 to 2.49E-08 m2.s-1 for the drying conditions under investigation.
Fruit and vegetable by-product production produces a large amount of waste material, which poses a significantdisposal issue for the food industry and can have harmful effect on the environment, if left unused. This waste includes nutrients like dietary fibre, vitamins and minerals, as well as bioactive like flavonoids and lycopene. The functional and nutritional characteristics of by-products of fruit and vegetable processing, as well as their possible utilization in food extrusion technology as noble ingredients for enhancing the nutritional value in snack foods are the subject of this study. This review also proposes a method for producing a less expensive value-added ingredient, which reduces the current methods of disposing of these waste (that can have a negative impact on the environment) but still saving money for the manufacturer. The potential and opportunity for fruit and vegetable by-products incorporation in extruded snack products, thereby enriching the fibre and other nutritional components of the snack, is reflected in this paper. Ingredient industries are constantly searching for cheaper but value-added raw materials. So, this review will also enhance the horizon for not only the food industries but also encourage micro food entrepreneurs, the Self Help Groups and certain other domestic food enterprises in terms of the utility of the food waste, the methods of development and value added aspects as a whole.
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