Present study aimed at utilizing potato industry waste(potato peel and mash)to improve the phytonutritional profile of chickpea flour-based snack product gathiya.Potato waste was converted into powders and studied for...Present study aimed at utilizing potato industry waste(potato peel and mash)to improve the phytonutritional profile of chickpea flour-based snack product gathiya.Potato waste was converted into powders and studied for their respective biochemical and functional properties.Characterization of potato peel powder showed high crude fiber(13.05%),protein(13.15%),and bio-functional properties(834.24 mg GAE/g total phenols and 247.18 mg QE/mg total flavonoids)while mash powder exhibited high techno-functional potential as water(4.11 g/g)and oil absorption capacity(1.70 g/g).Mash and peel powders were incorporated in chickpea flour at different concentrations for formulation of snack.Compared to control,addition of these powders considerably(p<0.05)improved the hardness(54%decrease),minerals(21%increase)and fiber content(71.7%increase)and phenolic compounds(54.4%increase)as confirmed using FTIR and HPLC analysis.Based on desirable sensory attributes,gathiya prepared with addition of 5%potato peel powder and 20%potato mash powder was selected for product development and shelf-life studies.All bioactive constituents decreased(p<0.05)during storage while an increase in antioxidant activity was observed in stored product.Due to high antioxidant potential of potato peels,lower lipid oxidation values were noticed for potato waste enriched snack throughout the storage and the product was shelf stable at room temperature for six months without impacting quality.The utilization of potato waste in prepared product can provide dual benefit of producing healthy phytonutrients rich snack product along with solving the problem of solid waste dispersal of potato processing industry.展开更多
Low grade kinnow have less commercial value but are rich in bioactive compounds and have enough potential for value addition.The present study aimed at utilizing kinnow juice extracted from low-quality kinnow to devel...Low grade kinnow have less commercial value but are rich in bioactive compounds and have enough potential for value addition.The present study aimed at utilizing kinnow juice extracted from low-quality kinnow to develop a convenient ready-to-eat phytonutrients-rich fruit bar.Pectin was added at different concentrations(1-4%)to improve the quality of the formulated bar.Increasing the pectin levels increased the hardness of formulated bars while decreasing moisture and water activity,without affecting color and nutritional properties.Developed bars showed high minerals and phytochemical constituents(8.41 mg/100 g ascorbic acid,591.48 mg GAE/100 g total phenolic,388.56 mg QE/100 g total flavonoids,3.28 mg/100 g total carotenoids,20 ppm limonin,and 68.12%antioxidant activity)as confirmed using colorimetric and ICP-AES analysis.The microstructure of the bars was consistent with the texture values.Based on desirable sensory and textural properties,kinnow bars formulated with 4%pectin was selected for product development and evaluation of shelf life under room(25±2◦C)and refrigerated(4±2◦C)conditions.A significant(p<0.05)difference was observed in physicochemical,phytochemical,and microbiological attributes during storage at both temperatures.However,the loss of quality was rapid at room temperature.Kinnow bars were shelf-stable for up to 4 months at room temperature and 6 months under refrigeration conditions,respectively.Valorization of low grade kinnow can provide the dual benefit of producing phytonutrient-rich snack product along with kinnow waste management.展开更多
文摘Present study aimed at utilizing potato industry waste(potato peel and mash)to improve the phytonutritional profile of chickpea flour-based snack product gathiya.Potato waste was converted into powders and studied for their respective biochemical and functional properties.Characterization of potato peel powder showed high crude fiber(13.05%),protein(13.15%),and bio-functional properties(834.24 mg GAE/g total phenols and 247.18 mg QE/mg total flavonoids)while mash powder exhibited high techno-functional potential as water(4.11 g/g)and oil absorption capacity(1.70 g/g).Mash and peel powders were incorporated in chickpea flour at different concentrations for formulation of snack.Compared to control,addition of these powders considerably(p<0.05)improved the hardness(54%decrease),minerals(21%increase)and fiber content(71.7%increase)and phenolic compounds(54.4%increase)as confirmed using FTIR and HPLC analysis.Based on desirable sensory attributes,gathiya prepared with addition of 5%potato peel powder and 20%potato mash powder was selected for product development and shelf-life studies.All bioactive constituents decreased(p<0.05)during storage while an increase in antioxidant activity was observed in stored product.Due to high antioxidant potential of potato peels,lower lipid oxidation values were noticed for potato waste enriched snack throughout the storage and the product was shelf stable at room temperature for six months without impacting quality.The utilization of potato waste in prepared product can provide dual benefit of producing healthy phytonutrients rich snack product along with solving the problem of solid waste dispersal of potato processing industry.
文摘Low grade kinnow have less commercial value but are rich in bioactive compounds and have enough potential for value addition.The present study aimed at utilizing kinnow juice extracted from low-quality kinnow to develop a convenient ready-to-eat phytonutrients-rich fruit bar.Pectin was added at different concentrations(1-4%)to improve the quality of the formulated bar.Increasing the pectin levels increased the hardness of formulated bars while decreasing moisture and water activity,without affecting color and nutritional properties.Developed bars showed high minerals and phytochemical constituents(8.41 mg/100 g ascorbic acid,591.48 mg GAE/100 g total phenolic,388.56 mg QE/100 g total flavonoids,3.28 mg/100 g total carotenoids,20 ppm limonin,and 68.12%antioxidant activity)as confirmed using colorimetric and ICP-AES analysis.The microstructure of the bars was consistent with the texture values.Based on desirable sensory and textural properties,kinnow bars formulated with 4%pectin was selected for product development and evaluation of shelf life under room(25±2◦C)and refrigerated(4±2◦C)conditions.A significant(p<0.05)difference was observed in physicochemical,phytochemical,and microbiological attributes during storage at both temperatures.However,the loss of quality was rapid at room temperature.Kinnow bars were shelf-stable for up to 4 months at room temperature and 6 months under refrigeration conditions,respectively.Valorization of low grade kinnow can provide the dual benefit of producing phytonutrient-rich snack product along with kinnow waste management.
