Fruits after processing leave large proportion of peels, which is a nuisance to the environment as a solid waste. The aim of this study was to ascertain the chemical composition, physicochemical properties, and technological properties of selected such fruit peels to determine their suitability for use as natural food ingredients. Peels from four fruit varieties namely pineapple (PP), orange (OP), yellow passion fruit (PFP) and avocado (AP) were collected from fruit waste of Sri Lankan food industries. Proximate compositions of those were analyzed by AOAC approved methods in dry matter basis. Bulk density (BD), color values (L*, a*, b*), waterholding capacity (WHC), oil-holding capacity (OHC), emulsifying Capacity (EC), emulsifying stability (ES), least gelation concentration (LGC), foaming capacity (FC) and foaming stability (FS) of the peel powders were evaluated by using appropriate physical and chemical tests. All the readings were taken in triplicates. The results showed that AP and OP are rich sources of lipids while all the peels are rich in crude fibers. PFP showed significantly high WHC (99.00 ± 0.00%) as well as prominent OHC (30 ± 0.00%) and SC (16.94 ± 0.47). OP and PP can contribute as good bulking agents. Whereas, AP observed weak gelling and foaming abilities. Color values of four peels were significantly different. These results confirmed the utilization of peels of desired physicochemical and technological properties as sources of food fibers or bulk ingredients in food applications requiring oil and moisture retention. Among studied fruit peels PFP having good potential for use as excellent food hydrocolloid.

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus , Bifidobacterium bifidum , and Lactobacillus delbrueckii subsp. bulgaricus . The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality.

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Eryngium foetidum is an herb which is used as a medicinal and a spice plant in tropical regions. This plant is used in traditional medicine in treating conditions such as fever, chills, vomiting diarrhea, stomach aches, worms, pneumonia, flu, diabetes, constipation and malaria due to the presence of phytochemicals that is responsible for these activities. Further, it is also used as a food ingredient which is with health benefits in some countries. However, these claims have not been well proven by scientific studies. As such, this study focused on the investigation of antibacterial properties, total phenolic content and DPPH radical scavenging activity of different leaf extracts of Eryngium foetidum. Three different solvent extractions of leaves namely methanol, chloroform and water were studied. The methanol and chloroform extracts showed high antibacterial activity against gram positive bacteria (Streptococcus pneumoniae, Listeria monocyatogenes and Staphylococcus aureus). Water extracts showed highest activity against gram negative microorganism (Salmonella). Phenolic compounds and antioxidant activity were high in the methanol extract, water extract and chloroform extract respectively. The results of the study have revealed the presence of phytochemical responsible for the above activities and possible use of Eryngium foetidum as a food source with health benefits.