preprints.org > public health and healthcare > public, environmental and occupational health > doi: 10.20944/preprints202308.1467.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 20 August 2023 / Approved: 21 August 2023 / Online: 22 August 2023 (03:16:15 CEST)

Development of high nutritious bakery products with optimum utilization of food waste is a major challenge for food industries. Food waste is major challenge in an each country. The optimum utilization of food waste for sustainable development goal of country is important ant for growth of the nation. The aim of the present work is to prepare value-added composite flour mixed bread from wastes of fruit and vegetables. The composite flour was prepared in four formulations of Peel and Pomace Wheat Flour (PPWF), as PPWF1, PPWF2, PPWF3 and PPWF4. Compositing flour was blended by a mix of vegetable and fruits pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions as PPWF1, PPWF2, PPWF3 and PPWF4. Broadly this work was divided into three phases, first phase has conducted nutritional and functional analysis on peel and pomace powders individually, which shows the significance of using them for our research work. The second phase works in the creation of composite flours with different composition ratios as discussed above as PPWF. This phase shows the nutritional and functional analysis of four composite flours. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64mg/100g, and total phenolic compound 14.48(mg/GAE/g) which are maximum and acceptable range values as compared to other three composite flours and the wheat flour-control group flour. Then in the third phase, the PPWF3 is used as a partial replacement ratio of wheat flour in wheat flour due to its high phenolic content, Vitamin C, and the richness of fibers. This composite flour is used to make bread dough, two samples G1 and G2 are made; out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat four bread is taken as a control group. Thus, such utilization of food wastes in bread making can generate a value of wastes and can improve nutritional attributes of bread, which may improve an individual’s health.

Waste utilization; Pomace; Peel; Gooseberry; Apple; Bottle Gourd; Potato; Bread; Phenolic content

Public Health and Healthcare, Public, Environmental and Occupational Health

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