Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
Protein-enriched gram flour steamed cake (PEGC) was prepared with gram flour, sodium bicarbonate, in the range of 80-100 g, 2-6 g, and 1-5 g, respectively, and optimization was performed using response surface methodology. The physicochemical and sensory properties of PEGC were evaluated. The optimized product was found to contain expansion 2.32 cm, density 0.234 g/cm 3 , moisture content 51.86%, color L* 24.85, color a* 0.72, color b* 37.72, pH 7.65, TSS 4.23°Brix, total sugar 11.64%, protein 21.98% and overall acceptability 8.2.The sugar syrup was further optimized with the addition of concentrations of sugar, mustard seed, and curry leaves in the range of 2-10 g, 1-5 g, and 1-5 g, respectively. The product added with optimized tempering sugar syrup was found to contain expansion 0.23 cm, density 0.279 g/cm 3 , color L* 31.11, color a* 0.67, color b* 35.92, pH 8, TSS 6.43°Brix, total sugar 27.87%, protein 20.88% and overall acceptability 8.3 on the 9-point hedonic scale. Novelty impact statementSnack foods refer to tempting light and informal meals, which have become an essential part of daily life. Various snacks also have become a source of concern for human health due to higher cholesterol levels and an increase in weight gain. The development of functional ingredients-based snacks not only meet the demand of consumer but reduce the ill effects of snacking and confer health benefits to the consumers. Protein-enriched gram flour steamed cake has enough potential for getting the attention of consumers for providing healthy snacking due to its higher nutritional value.
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