Development of bakery products using guava processing waste
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Date
2023
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Punjab Agricultural University
Abstract
Guava processing waste is a by-product of guava pulp production that contains high quantities of dietary fiber, antioxidants, and minerals. Still, it is frequently discarded as waste material, which affects the environment. The objective of the study was to develop bakery products by partially replacing wheat flour with guava processing waste and evaluating the physico-chemical, sensory, and shelf-life characteristics of these products. Autoclaving treatment was given to guava processing waste at different time intervals (0, 5, 10, and 15 minutes) to reduce the phytate content. The treated guava processing waste was then dried and ground. After powder formation, the guava processing waste powder was evaluated for physico-chemical properties, antioxidants, carotenoid, and vitamin C. Further color analysis and functional properties of the powder were also evaluated. Phytic acid content decreased with increase in time of autoclaving. Sample with no autoclaving treatment showed 111.90 mg/100g whereas 15 minutes autoclaving treatment showed 30.30 mg/100g of phytic acid. Thus 15 minutes of autoclaving caused a reduction of 73%, lowering the phytic acid level. Wheat flour substituted with guava processing waste powder at different levels (0, 5, 10, 15, 20, and 25 per cent) to prepare cookies and muffins. After baking, the proximate composition, antioxidant activity, mineral content, color, texture, spread ratio, sensory characteristics, water activity, free fatty acid content, and peroxide value of the cookies and muffins were examined. The results showed that guava processing waste powder substitution in cookies and muffins increased the crude fiber, crude fat, antioxidant activity, phytate content, darkness, hardness, and fracturability of the cookies while the crude protein, ash, carbohydrate content, spread ratio, minerals and sensory score of the cookies and muffins decreased. After 90 days of storage, the shelf-life assessment showed that the guava processing waste powder cookies had reduced water activity, free fatty acid content, and peroxide value compared to the wheat flour cookies. Muffins containing guava processing waste were lower in water activity and free fatty acid throughout their shelf life of 15 days, but their peroxide value was higher than wheat flour muffins. It was found that guava processing waste powder substitution upto 15 per cent level, produced cookies and muffins with higher levels of dietary fiber and antioxidants compared to traditional wheat flour cookies and muffins, making them a healthier alternative.
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Kamboj, Vinkal (2023). Development of bakery products using guava processing waste (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.