Table 4 Changes in physical, chemical, and nutritional properties of foods by the addition of FBPs
Fruit By-products | Targeted Product | Changes in physical properties | Changes in chemical properties | Changes in nutritional properties | References |
|---|---|---|---|---|---|
Mango peel powder | Bread | – Bread height, specific volume, and weight loss percentage decreased – Density increased | – Starch digestibility percentage decreased | – Total phenol (mg GAE/100 gm) increased 220.33 ± 8.5 to 757.8 ± 13.5 at 5% incorporation – Antioxidant activity increased at least 3 times after 5% addition | |
Tortilla chips | – Lowered the required fracture force – Influenced pore formation | – Ash, fiber, and phenol content increased significantly – Glycemic index lowered | – Total phenols (mg/g) increased 0.61 ± 0.05 to 3.73 ± 0.14 at 10% incorporation – Total dietary fiber enhanced almost 3 times than control | (Mayo-Mayo et al. 2020) | |
cookies | – Decreased the diameter of cookies – Breaking strength increased | – Fiber, carotenoids, and polyphenolics enhanced | – Carotenoids (mg/g) increased 17 ± 3 to 247 ± 14 at 20% incorporation – Polyphenolics enhanced almost 5 times and dietary fiber enhanced almost 3 time | (Ajila et al. 2008) | |
Banana peel extract | Yogurt | – Viscosity increased – Syneresis percentage slightly increased | – pH value slightly increased | – α-glucosidase inhibition percentage raised 72.11 ± 2.34 to 81.38 ± 3.20 after incorporation – Phenols and antioxidant activity doubled | (Kabir et al. 2021) |
Sweet potato peel flour | Arabic bread | – Roundness of the arabic bread decreased | – Better mineral concentration – Higher crude fiber and ash content – Higher phytochemical content | – Total phenol, total flavonoid, and total anthocyanin were almost tripled at 5% incorporation | (Elkatry et al. 2023) |
Banana peel powder | Chicken Sausage | – Reduced cohesiveness and increased brittleness – Water holding capacity increased | – Decreased lipid oxidation | – Dietary fiber almost doubled at 2% incorporation | (Zaini et al. 2020) |
Prickly pear peel flour | Bread | – Volume decreased and weight increased – Cohesiveness and springiness increased | – Moisture content and water activity increased – Significant increase in total polyphenols | – Phenols and flavonoids activity increased almost eightfold and twofold, respectively, at 20% addition | (Parafati et al. 2020) |
Grape juice residue | Ice cream | – Carbohydrate, ash, and total phenolic content increased significantly | For 2% addition: – Total dietary fiber (%) increased 0.27 ± 0.01 to 1.09 ± 0.06 – Total phenolics (GAE mg/100 g) increased from 129.40 ± 0.35 to 197.41 ± 0.18 – Flavonoids (mg CE/100 g) increased from 128.17 ± 0.68 to 184.20 ± 5.38 | ||
Carrot pomace powder | Donut | – Specific volume decreased – Crumb firmness enhanced | – Dietary fiber increased – Moisture content increased | (Nouri et al. 2017) | |
Pineapple peel | Vienna sausages | – Reduced the release of whey | – Dietary fiber increased – Water holding capacity increased | – Significant increment in carotenoid and antioxidant capacity | (Montalvo-González et al. 2018) |
Watermelon rind powder | Cake, Noodles | – Cake volume decreased – Cake weight increased | – Moisture content increased in cake | – In noodles total phenolic content (mg GAE/kg dm) increased 82.5 ± 7.63 to 1164.0 ± 6.15 at 15% incorporation – Crude fiber enhanced almost 24-fold at 15% incorporation | |
Jackfruit seed powder | Cake | – | – Protein content enhanced – Nutritional value improved | – Protein, fiber, and ash content improved significantly at a 1:1 mixture ratio | (Sultana 2017) |