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International Journal of Home Science
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International Journal of Home Science

2022, VOL. 8 ISSUE 1, PART E

Fruits and vegetable waste used as functional ingredients in cereal based products (Cookies): A review

Author(s): Priyanka and Dr. Nisha Shukla
Abstract:
“Eating dietary fiber is your way into a healthy life’’
Dietary fibre itself provides several well-known health benefits. Adequate Dietary fibre intake reduces the risk of developing chronic diseases such as coronary heart disease, stroke, hypertension, diabetes, obesity, and gastrointestinal disorders. Plant foods are particularly associated with good amounts of dietary fibre. Large amount of pomace produced from juice and wine industries presents cheap source of dietary fibre. Fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery products owing to its better functionality due to balanced ratio of soluble/insoluble fibre, better hydration properties, better fermentability and presence of phytochemicals. Fruit and vegetable pomace can be used to improve the functionality of food by the virtue of its functional properties. Variety of fruit and vegetable pomaces are used in wide array of bakery products like biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and scones. Fruit pomaces tend to combined well with bakery products and confer them better sensory properties. Thus, the incorporation of the fruit and vegetable pomace into bakery products is a way to increase the consumption of beneficial substances and can be used as effective functional ingredient for development of fibre rich bakery products.
Pages: 318-322  |  222 Views  103 Downloads


International Journal of Home Science
How to cite this article:
Priyanka, Dr. Nisha Shukla. Fruits and vegetable waste used as functional ingredients in cereal based products (Cookies): A review. Int J Home Sci 2022;8(1):318-322.

International Journal of Home Science
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