Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review

Sharma, Satish Kumar; Bansal, Sangita; Mangal, Manisha; Dixit, Anil Kumar; Gupta, R. K.; Mangal, Anupam K

doi:10.1080/10408398.2013.794327

Cited by 159 publications

(109 citation statements)

References 84 publications

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“…On the other hand, drinkable yogurts with PFF showed a higher fiber content, which was in the range of 1.6-5.3%. These results are supported by the proximate composition of PFF, which evidenced its role as a rich source of soluble and insoluble fiber and its great potential to increase the nutritional value of drinkable yogurts and other food products [18].…”

Section: Proximate Compositionmentioning

confidence: 61%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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Section: Proximate Compositionmentioning

confidence: 61%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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“…There have been attempts at enriching bakery products with apple pomace, buckwheat pomace, grape pomace (Matejova, Fikselova, Curlej, & Czako, ), carrot pomace (Pandey, Kumar, & Mishra, ), and pitaya peel powder (Hsu, Chang, & Shiau, ). In other research, lettuce waste flour was used in wheat bread baking (Plazzotta, Sillani, & Manzocco, ); waste materials have high nutritional value and are a rich source of dietary fiber, mineral compounds, and antioxidant compounds (Sharma et al, ; Wang et al, ). Sayed‐Ahmad et al () showed that bread fortification with fennel cake and seed had beneficial effects on the phenolic concentration, the antioxidant activity, and the quality of the protein.…”

Section: Introductionmentioning

confidence: 99%

“…high nutritional value and are a rich source of dietary fiber, mineral compounds, and antioxidant compounds (Sharma et al, 2016;Wang et al, 2018). Sayed-Ahmad et al (2017) showed that bread fortification with fennel cake and seed had beneficial effects on the phenolic concentration, the antioxidant activity, and the quality of the protein.…”

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confidence: 99%

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

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“…These by-products are not put into use and hence create tremendous environmental pollution. There is growing interest in the formulation of health promoting and physiologically active foods and the demand of natural bio-actives available in these by-products are on the increase and it is possible to explore new sources for health promotion 16 . Many of these food industrial by-products are rich sources of dietary fibres and physiologically ingredients viz.…”

Section: Commercially Viable Approaches For By-products Utilisationmentioning

confidence: 99%

Advances in the Value Addition to Foods-recent Trends

Gopalan

Sharma

2017

Def. Life. Sc. Jl.

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Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

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Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review

Cited by 159 publications

References 84 publications

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Advances in the Value Addition to Foods-recent Trends

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