Abstract:
The processing of fruits and vegetables results in waste material such as peel, seeds, stones and unused flesh generated in different steps of processing and discarded as waste. These waste materials are rich in valuable compounds. The main purpose of this research is the production of food bar by using residues of orange and tomatoes. Tomatoes are major source of antioxidants, lycopene, vitamin C and Vitamin K. Oranges are source of vitamin C, fiber and phenolic compounds. Pomace obtained from orange and tomatoes, after juice extraction was dried and incorporated in different concentration (4, 8, 12%) in preparation of food bar. The prepared food bars were evaluated for their quality, microbial stability and sensory acceptability. Proteins (0.95-1.05%), ash (1.5-5.0%) and fibre (3.7-4.4%) contents increased by addition of orange and tomatoes pomace powders while fat (4.6-2.5) content decreased, respectively. During sensory evaluation, scores for color (6.8-7.5) and flavor (7.1-7.8) increased while for taste (7.3-7.1) and texture (7.8-7.0) decreased but remain in acceptable limits. Incorporation of orange and tomato pomace powder also results in reduction of total plate count and mold count in prepared food bar samples. Thus, the chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes and its use for nutritional improvement of foods.
Page(s):
10-10
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Quality evaluation
,
Tomato pomace
,
Dehydrated powders
,
Orange pomace
,
Food bar