Utilization of Food Waste for the Development of Composite Bread

Shuchi Upadhyay (), Rajeev Tiwari (), Sanjay Kumar, Shradhha Manish Gupta, Vinod Kumar, Indra Rautela, Deepika Kohli, Bhupendra S. Rawat and Ravinder Kaushik
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Shuchi Upadhyay: Department of Allied Health Sciences, School of Health Sciences and Technology SoHST, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India
Rajeev Tiwari: School of Computer Science and Engineering, IILM University, Greater Noida 201306, Uttar Pradesh, India
Sanjay Kumar: Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun 248002, India
Shradhha Manish Gupta: Department of Pharmaceutical Sciences, School of Health Sciences and Technology SoHST, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India
Vinod Kumar: Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun 248002, India
Indra Rautela: Department of Biotechnology, School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, India
Deepika Kohli: Department of Food Technology, Vignan’s Foundation for Science, Technology and Research (Deemed to be University), Vadlamudi, Guntur 522213, Andra Pradesh, India
Bhupendra S. Rawat: Department of Physics, School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, India
Ravinder Kaushik: Department of Allied Health Sciences, School of Health Sciences and Technology SoHST, University of Petroleum and Energy Studies UPES, Bidholi, Dehradun 248007, India

Sustainability, 2023, vol. 15, issue 17, 1-19

Abstract: The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions such as PPWF1, PPWF2, PPWF3, and PPWF4. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64 mg/100 g, and total phenolic compound 14.48 (mg/GAE/g), which are maximum and acceptable range values as compared to the other three composite flours and the control group flour. PPWF3 is used as a partial replacement ratio for wheat flour due to its high phenolic content, vitamin C content, and richness in fibers. This composite flour is used to make bread dough, and two samples, G1 and G2, are made, out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group. Thus, such utilization of food waste in bread making can generate value from waste and improve the nutritional attributes of bread, which may improve an individual’s health.

Keywords: waste utilization; pomace; peel; Indian gooseberry; apple; bottle gourd; potato; bread; phenolic content (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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