Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies

Jose, Manisha; Himashree, P.; Sengar, Animesh Singh; Sunil, C. K.

doi:10.1016/j.meafoo.2022.100031

Cited by 17 publications

(13 citation statements)

References 30 publications

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“…The obtained results are consistent with the results reported by other authors, who observed an increase in the content of dietary fiber or crude fiber after the addition of cake for the production of functional cereal products. The trend was reported in the case of enrichment with fruit pomace (pineapple pomaces) [ 27 ] and oilseed raw material (flaxseed cake) [ 16 ]. The content of the soluble fraction (SDF) and the insoluble fiber fraction (IDF) were found to increase after supplementation with fruit pomace and oilseed cake, respectively.…”

Section: Resultsmentioning

confidence: 80%

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Krawęcka

Sobota²,

Ivanišová³

et al. 2022

Molecules

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Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.

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Section: Resultsmentioning

confidence: 80%

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Krawęcka

Sobota²,

Ivanišová³

et al. 2022

Molecules

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“…Other foodstuffs made from Ramon flour include wheat tortillas [ 4 ], muffins, and beverages [ 46 ]; an increase in nutritional and functional quality, such as increased protein content, dietary fiber content, and antioxidant compounds content, has been registered in these foods. Therefore, Ramon seed flour could have great potential as an enriching ingredient [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Losoya‐Sifuentes

Pinto-Jimenez

Cruz

et al. 2023

Foods

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Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.

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“…The total ascorbic acid content in the sample was determined as per the method followed by Jose et al . (2022). Pectin was extracted from AP and pomace as per the method followed by Dranca et al .…”

Section: Methodsmentioning

confidence: 99%

“…The total acidity (g of citric acid/100 g) of water extracts of the AP and pomace was estimated by titration method using the solution of sodium hydroxide (0.1 N). The total ascorbic acid content in the sample was determined as per the method followed by Jose et al (2022). Pectin was extracted from AP and pomace as per the method followed by Dranca et al (2020).…”

Section: Determination Of Physicochemical Propertiesmentioning

confidence: 99%

Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties

Muzaffar

Rafiq

Sofi

et al. 2023

Int J of Food Sci Tech

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SummaryAmla pomace is a valuable by‐product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical, and techno‐functional properties is essential. The present study aimed to investigate the potential of amla pomace as a functional ingredient. The results revealed that amla pomace (APO) powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81 g/100g and 28.00g/100g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well‐defined cellular structure. Reconstituted suspensions of AP and APO exhibited non‐Newtonian pseudoplastic behavior with more elastic behavior than viscous behavior and weak gel‐forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods.

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Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies

Cited by 17 publications

References 30 publications

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties

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