Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes
This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324001145 |
| _version_ | 1827324652501860352 |
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| author | A.S.M. Sayem Sudipta Talukder Syeda Sabrina Akter Mahabub Alam Md. Rahmatuzzaman Rana Md Mohibul Alam |
| author_facet | A.S.M. Sayem Sudipta Talukder Syeda Sabrina Akter Mahabub Alam Md. Rahmatuzzaman Rana Md Mohibul Alam |
| author_sort | A.S.M. Sayem |
| collection | DOAJ |
| description | This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options. |
| first_indexed | 2024-03-07T13:59:10Z |
| format | Article |
| id | doaj.art-6d7f2adadfe04ef2ac1dfbcb4fe47288 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T13:59:10Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-6d7f2adadfe04ef2ac1dfbcb4fe472882024-03-07T05:30:13ZengElsevierJournal of Agriculture and Food Research2666-15432024-03-0115101077Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributesA.S.M. Sayem0Sudipta Talukder1Syeda Sabrina Akter2Mahabub Alam3Md. Rahmatuzzaman Rana4Md Mohibul Alam5Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh; Corresponding author.Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, BangladeshDepartment of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, 3100, BangladeshDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh; Corresponding author.Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, BangladeshDepartment of Chemical Engineering & Polymer Science, Shahjalal University of Science and Technology, Sylhet, 3114, BangladeshThis study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.http://www.sciencedirect.com/science/article/pii/S2666154324001145Waste utilizationDietary fiber enrichmentBanana peelCauliflower stemProximate analysisSensory evaluation |
| spellingShingle | A.S.M. Sayem Sudipta Talukder Syeda Sabrina Akter Mahabub Alam Md. Rahmatuzzaman Rana Md Mohibul Alam Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes Journal of Agriculture and Food Research Waste utilization Dietary fiber enrichment Banana peel Cauliflower stem Proximate analysis Sensory evaluation |
| title | Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| title_full | Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| title_fullStr | Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| title_full_unstemmed | Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| title_short | Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| title_sort | utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes |
| topic | Waste utilization Dietary fiber enrichment Banana peel Cauliflower stem Proximate analysis Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324001145 |
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