Title : Repurposing the food residues into value-added bakery products: A sustainable way for development of nutritious products
Abstract:
The formulation of highly nutritious bakery products is always in demand, which can be fulfilled through the innovative design of food waste. Innovative use of food residue is important for achieving the country’s SDG (Sustainable Development Goals) and supporting the growth of nation. The present study aims to formulate nutritionally enhanced value-added functional bread using fruit and vegetable pomace. The composite flour was developed in four different ratios by mixing peel and pomace powders with whole wheat flour, created as PPWF1, PPWF2, PPWF3, and PPWF4. These formulations incorporated a mixture of vegetable and fruit pomace powders, including Indian gooseberry pomace, apple pomace, bottle gourd peel, and potato peel powders, in varying proportions with whole wheat flour. Among the four functional flours, PPWF3 highlighted as superior nutritional and functional characteristics, with higher levels of dietary fiber (8.16%), crude protein (3.18%), total phenolic content (14.48 mg GAE/g), vitamin C (13.64 mg/100 g), and acceptable moisture content (9.5%) compared to the other formulations and the control flour. To think about the enhanced nutritional profile, PPWF3 was chosen as a partial replacement for wheat flour in bread formulation. The functional Bread dough prepared using this composite flour yielded two samples, G1 and G2. Among these, G2 exhibited significantly improved nutritional quality, functional properties, and sensory acceptability when compared with refined wheat bread used as the control. The results of composite flour highlighted that the incorporation of fruit and vegetable waste-derived flours in bread production not only enhances nutritional value but also offers a sustainable approach to food waste utilization, thereby promoting value addition, environmental sustainability, and potential health benefits for consumers. Changing fruit and vegetable residues into value-added food products not only reduces environmental burden but also enhances nutritional quality and resource efficiency. This approach promotes sustainable food production, minimizes post-harvest losses, and encourages innovative strategies for waste valorization, contributing to environmental sustainability, improved food security.
Keywords: Value-Added, Food Waste, Bakery Products, Functional Flour, Sustainable Development Goals, Composite Bread.
