Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes

Authors:
Sharoba, A.M.; Farrag, M.A., Abd El-Salam, A.M

Volume 19, Issue 4;
Pages: 429-444;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
In this study, feasibility of using orange waste (OW), carrot pomace (CP), potato peels (PP) and green pea peels (GPP) by-products from food industry, as a starting raw material to produce dietary fiber powders and the feasibility of producing cakes intended for people suffering from obesity or over weight and diabetes. The physicochemical properties of dietary fiber powder were first evaluated. The results showed that the fiber contents, compositions and hydration properties (water and oil holding capacity and swelling capacity) of the fiber powder. Some food processing by-products {(OW), (CP), (PP) and (GPP)}, is a rich sources of fibres. The OW, CP, PP and GPP by-products were replaced with wheat flour (72%) at 5, 10, 15 and 20% levels and studied for rheological characteristics. Water absorption increased significantly with increasing by-products from 0 to 20%. Dough stability and dough development were increased. Resistance to extension values significantly increased, whereas extensibility values decreased. The produced fiber substituted cakes achieved a reduction in calories. Cakes were prepared from blends of wheat flour (72%) with 5, 10, 15 and 20% fruits and vegetables by-products. The volume of cakes decreased with increase in fruits and vegetables by-products content from 0 to 20%. Cakes prepared from 20% of by-products OW, CP, PP and GPP had a higher ratio of dietary fibres. Sensory evaluation showed that all high fiber substituted cake samples were significantly lower than control cake sample in all sensory characteristics, except cake samples prepared with 5 and 10% of orange waste and carrot pomace had no significant differences (P>0.05) with control cake. However, there were significant differences between cake samples containing the same type of fiber source at 5, 10, 15 and 20% replacement levels. The highest and lowest scores in the same type of fiber source for all attributes were that achieved by cake samples with fiber source at 5 and 20% replacement levels, respectively. Texture properties of cake were affected by replacement levels of fiber source. The results indicated that OW, CP, PP and GPP by-products can serve as a good source of dietary fibres
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