Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies
Manisha Jose, P. Himashree, Animesh Singh Sengar, C. K. Sunil
Abstract
Rapidly developing food processing industries generate by-products such as fruit pomace which are under-utilized and may cause an increasing burden to the environment. Utilization of food and agriculture biomass to ensure food security is becoming a necessity. In this study, pineapple pomace powder (PPD) of varying particle sizes (400–251 µm, 250–150 µm, and ≤149 µm) was incorporated in different concentrations (5, 10, and 15%) into refined wheat flour (RWF) for the development of cookies. The study evaluates the nutritional and functional properties of PPD, it also determines the effect of PPD incorporation on dough and cookies quality. Blending increased the dietary fiber and carbohydrate content of the cookie while the protein and fat content were found to be reduced. Cookies incorporated with PPD showed similar physical characteristics as the control sample. The incorporation of PPD produced low gluten cookies with good flour and dough properties and improved the antioxidant activity. Results suggest that PPD could be a promising food ingredient in the development of bakery products.