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20181
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Subject: Food Technology × Author: Alkozai, Abdullah × Start date: 2000 ×
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    ThesisItemOpen Access
    UTILIZATION OF FRUITS AND VEGETABLE WASTE IN CEREAL BASED FOOD
    (AAU, Jorhat, 2018) Alkozai, Abdullah; Alam, Sheriful
    An experiment entitled “Utilization of fruits and vegetables waste in cereal based food” was conducted in the Department of Horticulture during 2016 -2018. Powder from the mango kernel, pineapple pomace, carrot pomace, banana peel and orange peel was prepared. The wheat flour in the cookies and cakes formulation was substituted by MKP (mango kernel powder), PPP (pineapple pomace powder), CPP (carrot pomace powder), BPP (banana peel powder) and OPP (orange peel powder) at the rate of 0, 10, 20 and 30 per cent. Cookies and cakes were prepared and were analyzed for its physical (diameter, thickness and spread ratio), functional (water holding capacity, oil holding capacity and swelling capacity), chemical (moisture, ash, protein, fat, fibre, carbohydrate) and sensorial characteristics (appearance, colour, Flavour, taste, texture, overall acceptability). On the basis of overall sensory attributes, cookies prepared with incorporation of 10 per cent of MKP, PPP, CPP, BPP and OPP recorded higher acceptability scores as compared to other samples. In case of cakes the basis of overall sensory attributes, cakes prepared with 10 per cent of, PPP, CPP, BPP, OPP and 20 per cent MKP recorded higher acceptability values as compared to other samples. The water absorption capacity differed significantly. The highest value of (2.66 ml/g) was recorded in CPX (wheat flour substituted with 10% carrot pomace powder), the lowest value of 1.10 ml/g was recorded in wheat flour cookies. The spread ratio of cookies increased with incorporation fruits and vegetable waste powder. However, the differences in spread ratio of cookies were non-significant. The peroxide values and moisture content of cookies and cakes increased with increasing storage time. Cookies containing 10 per cent mango kernel powder and cakes containing 20 per cent mango kernel powder scored higher values in sensory evaluation.