The study aimed to effectively utilize soy (okara) and citrus juice (citrus peel) industry waste for developing functionalized bakery product. Muffins were prepared using composite flours having okara along with candied citrus peel. Flours were evaluated for the change in techno‐functional properties with increasing level of okara addition. Muffins were analyzed for their physical, chemical, functional and sensory characteristics. Muffins with 15% okara with 2% candied citrus peel were found to be highly acceptable with improved protein (12.70%), dietary fiber (8.26%), total mineral (1.86%), phenols (88.12 mg 100 g−1) and flavonoid content (96.31 μmole Trolox 100 g−1) with insignificant changes in mouthfeel and total calorific value. Majorly, citrus peel contributed to the antioxidants (phenols and flavonoids) of functionalized muffins. Okara addition resulted in ~22% increase in protein and ~45% increase in dietary fiber content of the muffins. Performance of polypropylene was superior over cling film in terms of muffin quality during 9 days ambient storage. Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry.
Practical applications
Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry.
Service-oriented architecture is a widely accepted service used for supporting consolidation and integration functions under an enterprise system which are complex in nature but with an intelligent framework which helps in integrating the services in an optimistic and dynamic manner for getting the task done. For any service-oriented architecture-based application, its services are the main components, as it requires service compositions for answering various requests. There exist many possible service compositions for completing a task. To find an optimum composition from those dynamically present during run time is another crucial aspect for the success of this architecture. The present research elaborated a novel idea for optimal composition of services in SOA or any other service-based system. This paper covers a case study along with the outcomes of the experiment which indicates the efficiency and validity of the proposed technique.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.