Biologie moléculaire : accès libre

Physio-chemical and Technological Evaluation of the Fruits and Vegetable Residue Flour for Biscuits and Nachos

Abstract

Kumari Shivani and Mishra Sunita

The aim of the present research is an increased consumption of healthy foods to reduce chronic diseases risk is true. We formulate and standardize FVR flour from fruits & vegetables as a nutritive alternative to highly consumed snacks such as biscuits and nachos. FVR flour, multigrain atta, cornflour, chickpea flour are mixed to prepare the biscuits & nachos. They are baked. In conclusion, nutritionally enhanced biscuits & nachos are developed from FVR flour, which provides significantly more dietary fibre and protein and less fat than traditional commercial biscuits & nachos, but with a comparable appearance and high Acceptability: Fruits & vegetables are widely processed, and during their processing, the residue is often discarded. Some residues such as peels, seeds, have a rich composition and can be used. However, the high perishability, due to high moisture content, limits this use. The reduction of moisture, achieved by drying, is an alternative to use these residues. Flours made from apple, carrot, capsicum, coriander, guava, ginger, garlic, gooseberry, mint, moringa, raw papaya, spinach etc through the drying process, are evaluated for particle size distribution, structural analysis, functional group, water activity, hydrogen ionic potential, titratable acidity, total soluble solids, solubility in water and milk and water, milk absorption, to characterize them and suggest potential applications in food products. Water activity and pH values are favourable for the preservation of the flours, which also showed better solubility in water than in milk, as well as higher water uptake and milk compared to fat. These results indicated good potential for use in food processing, especially in instant products and bakery, to develop new products or replace ingredients, representing an alternative to the use of residue.