Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Orange Juice Industry

Orange pomace is the solid waste of the orange juice industry which accounts for approximately 50%of the quantity of the fruits processed into juice and is a good raw material for production of high added value products with diverse uses.Orange pomace is rich in polyphenols and flavonoids which can substitute the potentially hazardous or less desirable chemical antioxidants/antimicrobials used in agro-food and cosmetics industry.In this work,an eco-friendly aqueous microwave assisted extraction of orange pomace was investigated and optimized in order to produce aqueous bioactive antioxidant/antimicrobial extracts.A three factorial Response Surface Optimization methodology with centered Box&Behnken experimental design was used to obtain optimum values of total polyphenols and total flavonoids and build predictive models for their optimal extraction conditions.The three optimization factors in terms of applied process parameters were(a)water/solid ratio,(b)extraction temperature and(c)extraction time.The effectiveness and statistical soundness of the two corresponding models regarding optimal total polyphenols and flavonoids were verified by Analysis of Variance(ANOVA).

Potential development of non-synthetic food additives from orange processing by-products-a review

Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.