UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 9, September 2013, Page 433-453 PDF (896.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.72084 | ||||
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| Authors | ||||
| A. M. Sharoba1; M. A. Farrag2; A. M. A. Abd El-Salam2 | ||||
| 1Food Sci. Dept., Moshtohor Fac. of Agric. Banha Univ., Egypt. | ||||
| 2Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| In this study, feasibility of using orange waste (OW), carrot pomace (CP), potato peels (PP) and green pea peels (GPP) wastes from food industry, as a starting raw material to produce dietary fibre 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 fibre contents, compositions and hydration properties (water and oil holding capacity and swelling capacity) of the fiber powder. Some food processing wastes {(OW), (CP), (PP) and (GPP)}, are a rich sources of fibres. The OW, CP, PP and GPP wastes were replaced with wheat flour (72%) at 5, 10, 15 and 20% levels and studied for rheological characteristics. Water absorption increased significantly with increasing wastes 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 wastes. The volume of cakes decreased with increase in fruits and vegetables wastes content from 0 to 20%. Cakes prepared from 20% of wastes 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 wastes can serve as a good source of dietary fibres. | ||||
| Keywords | ||||
| Food processing wastes; dietary fibers; orange waste, carrot pomace, potato peels, green pea peels; cakes; rheological, sensory and texture characteristics | ||||
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