Value Addition to Food Industry By-Products and Wastes (Deoiled Rice Bran and Banana Peel) by Optimizing Pellets' Formulation Using Response Surface Methodology: Characterisation and Classification by PCA Approach

Jan, Kulsum; Riar, Charanjit S.; Saxena, D.C.

doi:10.1111/jfpp.13132

Cited by 5 publications

References 34 publications

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Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

Fazil

Kumar

Sharma

et al. 2023

Waste Biomass Valor

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The banana pomace powder (BPF), banana peel powder (BPF), and kinnow peel powder (KPP) were characterized for their physicochemical, nutritional, and structural properties to produce extruded pellets and nutritional bar. Extruded pellets composed of 37% BPF as the base material, 25% jaggery, 25% BPP, 10% KPP, and 3% glycerol were characterized and further utilized to develop nutritional bars by platemolding technique. It was found that nutritional bars formulated with higher water content were harder but had less cohesiveness and springiness. With a ponderated score of 15.53, the nutritional bar made with 15% water had the highest acceptability. The developed nutritional bar had an energy value similar to a commercial bar with low protein and fat content. However, it had a higher amount of crude ber (15.14 g/100 g) and minerals such as potassium, calcium, iron, copper, and zinc, which could provide 29.11, 9.5, 40, 18, and 6% of the RDA recommendation, respectively. Conclusively, agro-industrial byproducts such as BPF, BPP, and KPP are good energy sources, and they are potential nutritional, functional, and cost-effective ingredients to develop functional foods like nutritional bars. Statement Of NoveltyThe study successfully utilizes the fruit waste of banana and kinnow to develop nutritional bar. Banana peel powder, pomace, and kinnow peel powder were rst systematically characterized and then converted into edible extruded pellets which was further converted into nutritional bars. The developed nutritional bars had similar good nutritional properties compared to commercial bar with a signi cantly higher amount of dietary ber and minerals with good sensory characteristics. In conclusion, the mechanical conversion of biowaste into edible products is the best and sustainable way to valorize waste from perishable foods.

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Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

Fazil

Kumar

Sharma

et al. 2023

Waste Biomass Valor

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Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates

Liu,

Xing,

Cheng

et al. 2023

Aquaculture Reports

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Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour

Singh,

Kurichh,

Bist

et al. 2024

Journal of Food Processing and Preservation

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In this study, Kodo millet grains were roasted in the microwave at 360, 720, and 900 W for 3 and 5 min and pan‐roasted at 195°C for 5 min. The Kodo millet flours (KMFs) were characterized on the basis of physical, functional, pasting, rheological, antioxidant, morphological, and structural properties. After roasting, the bulk density (BD) of all treated samples decreased, while the tap density, Hausner’s ratio, and compressibility index (CI) increased with roasting. Higher microwave power (720 and 900 W) and duration time (5 min) resulted in lower L∗ values and higher a∗ and b∗ values. The roasting in pan and microwave significantly improved the water absorption capacity (WAC) of flour. However, the destruction of hydrophobic functional groups resulted in a significant reduction in the oil absorption capacity (OAC). The pasting and rheological curves confirmed that low power can improve the pasting properties, producing thick pastes. However, the pan and microwave roasting (MWR) at 900 W for 5 min degraded starch and resulted in a flat pasting curve. Scanning electron microscope (SEM) micrographs also confirmed this, showing pore space formation, initiated at a power of 720 W and becoming more noticeable until 900 W, when the structure is destroyed. The X‐ray diffraction (XRD) patterns of all samples suggested a type A crystalline structure, and the degree of crystallinity increased with microwave power, except for the 900 W for 5 min and the pan‐roasted KMF. The antioxidant activity (AOA) of all roasted samples was higher than that of the control sample, except for 900 W for 5 min. Total flavonoid content (TFC) decreased in all KMF compared to the control, except 360 W for 3 min. Furthermore, all microwave‐roasted KMF showed significantly higher total phenolic content (TPC) than control and pan‐roasted KMF. These findings provide valuable information on optimizing the roasting process to improve the nutritional and functional properties of KMF.

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Value Addition to Food Industry By-Products and Wastes (Deoiled Rice Bran and Banana Peel) by Optimizing Pellets' Formulation Using Response Surface Methodology: Characterisation and Classification by PCA Approach

Cited by 5 publications

References 34 publications

Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates

Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour

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