Value Addition of Bakery Products Through Incorporation of Fruit Pomace As Functional Ingredient

Abstract

MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, newlineUDAIPUR COLLEGE OF COMMUNITY AND APPLIED SCIENCES newlineDEPARTMENT OF FOOD SCIENCE AND NUTRITION newlinePh.D. Thesis (2023) newlineTopic: Value addition of bakery products through incorporation of fruit pomace newlineas functional ingredient newlineABSTRACT newlinePineapple pomace is the remaining part of fruit after juice extraction. Pineapple pomace newlinemay act as functional food because even after extraction of juice. It contains many newlinevaluable compound like natural flavouring ingredients, fibers, several bioactive newlinecompounds and mineral. But after consuming the juice the pomace is discarded as newlinetotally waste. The aim of present study was to plan a research for utilization of pineapple newlinepomace, development of value added bakery products, sensory evaluation of the newlineproducts, by panel and consumers of biscuit, bread, cake, muffin, chemical composition newlineof the products, storage for bread (fifteen days) and forty-five days for biscuit, cake and newlinemuffin. The fresh ripe pineapple fruit contains edible portion 65.25 g and pomace were newlinealso obtained 31.83g from out of total edible portion. For the preparation of bakery newlineproducts pineapple pomace powder and multigrain flour was prepared including wheat newlineflour, oats flour, and finger millet flour. newlineSensory evaluation revealed that 15 per cent incorporation of pineapple pomace powder newlinein biscuit, 5 per cent incorporation in bread and 10 per cent incorporation in cake and newlinemuffin were found highly acceptable as compared to other level of incorporation. The newlinecost of the developed products ranged between 15.55 to 42. 31 rupees. Regarding newlinephysico-chemical properties of pineapple pomace the least gelatinization concentration, newlinebulk density, particle size, foaming capacity, swelling capacity 6.2±1.4(%), newline10.37±0.44, (g/ml) 250.4±13.69, (and#956;m) 20.19±1.47, (%)7.05±1.0(ml) respectively. newlineChemical composition of pineapple pomace viz. moisture, carbohydrate, protein, fat, newlineenergy, fiber, ash was found to be 61.06±0.69, 14.16±0.74, 18.33±1.01 percent, newline462.85±35.23kcal, 4.16±0.42, 2.2±0.15