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• W3210924002 abstract "Introduction: The food industry has been characterized by a tremendous volume of waste produced in recent decades1. Vegetables and fruits are heavily processed, resulting in a significant amount of waste that is commonly discarded. The waste produced from food industries is a significant natural resource, nutrient-dense, and environmentally friendly raw materials for creating lower-cost functional foods. These residues have attracted attention because they are rich in bioactive components like polyphenols, carotenoids, vitamins, and dietary fibres 2. Prebiotic fibres can be found in flours derived from the vegetable peel and they are a cost-effective way to improve the nutritional value and functional quality of food formulation3. Aim: The present study aims to evaluate the nutritional composition, functional properties, and storage of vegetable peel flour prepared from vegetables such as pumpkin, turnip, beetroot, cucumber, and bottle guard and to study the sensory characteristics of vegetable peel flour incorporated food products such as laddoos and soups at the ratio of 2 g and 4 g. Materials and Methods: Vegetables were procured from the local market in Vellore. They were cleaned, the peel removed, completely washed, and sun-dried for three days separately. The dried peels were ground in a mixer grinder and sieved through a 75µm sieve to obtain a consistent powder. The prepared flour was tested for various functional properties such as tap density, water absorption index (WAI) and water solubility index (WSI), water holding capacity, and oil absorption capacity, as well as the proximate composition including moisture by gravimetric method, ash by incineration method, carbohydrate content by difference, protein by kjeidahl method, crude fibre by weende method, and fat content by solvent extraction gravimetric method4. Each vegetable peel flour was mixed in a ratio of 2 g and 4 along with other ingredients required to make laddu and tomato soup. The prepared soups and laddoos were then tasted by a panel of ten judges. The data were statistically analyzed using SPSS (16.0) version. Results: The results obtained were the triplicate analysis of all individual experiments. The functional characteristics results showed that turnip peel flour had the highest tap density, while pumpkin peel flour had the maximum water holding capacity, water absorption index (WAI), and water solubility index (WSI) among all the vegetable peel flours. The proximate analyses revealed that the highest nutrient content, such as carbohydrate in beetroot peel flour, protein and crude fibre in bottle guard, fat and ash in turnip peel flour, was substantially higher than others. The sensory rating score stated that the acceptability rate of the vegetable peel incorporated laddoos secured maximum scores than soups in all variations. The overall acceptability rate of 2 g vegetable peel flour incorporation was excellent than 4 g incorporation in all prepared food products comparatively. Conclusion: The samples prepared from the incorporation of vegetable peel flour were comparable to the control sample in terms of overall acceptability. It can be concluded that the vegetable peels can be successfully incorporated into any recipe in order to increase nutrient density while reducing food waste. Incorporating vegetable peel into traditional food products has the potential to be useful in the future." @default.
• W3210924002 created "2021-11-08" @default.
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• W3210924002 date "2021-10-19" @default.
• W3210924002 modified "2023-09-27" @default.
• W3210924002 title "Nutritional composition, functional properties, and sensory evaluation of vegetable peel flour incorporated foods: Ms. Loura viccuna1, Dr. Durgadevi R2 and Dr. Anitha R3 1. M.Sc Student, Department of Food Science and Nutrition, DKM College for Women, Vellore 2. Assistant Professor (T), Department of Home Science, The Gandhigram Rural Institute Deemed to be University, Gandhigram, Dindigul 3. Assistant Professor (T), Department of Food Science, Muthurangam Governmemnt Arts College, Vellore" @default.
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