fulltext.study @t Gmail

Agro-food industry byproducts into value-added extruded foods

Paper ID Volume ID Publish Year Pages File Format Full-Text
18823 43035 2015 8 PDF Available
Title
Agro-food industry byproducts into value-added extruded foods
Abstract

•Food industry co-products were converted into shelf-stable extruded products.•Co-products were utilized as a source of nutrients and bioactives.•Liquid whey was concentrated and utilized into extruder barrel in lieu of water.•The natural color and bioactives are preserved in the final product.•The process adds value to the industrial waste streams.

Food industry co-products, fruit pomace and liquid whey, were converted into shelf-stable, puffed products by using low-shear, low-temperature supercritical fluid extrusion. Co-products were utilized as a source of dietary fiber, phytochemicals, and milk nutrients in extruded products. Liquid whey was concentrated and pumped directly into extruder barrel in lieu of water while processing cereal formulations fortified with finely ground fruit pomace. The resulting extruded products were very light in weight with 0.21–0.35 g/cm3 density and contain14 g dietary fiber, 93 mg gallic acid equivalent polyphenols, and 652 mg vitamin C equivalent antioxidants in 100 g products. The natural fruit color is retained in the final product, indicating the preservation of color pigments and the associated bioactive compounds. About 84% of the total phenolics and 74% of the antioxidants of apple pomace were preserved in the final extrudates. The utilization of the agro-industry waste streams offers effective preservation and utilization of the nutritionally attractive byproducts as a source of functional ingredients in extruded products while adding value to the industrial waste streams.

Keywords
Extrusion; Value-added process; Co-products; Fruit pomace; Supercritical fluid extrusion; Cheese whey
First Page Preview
Agro-food industry byproducts into value-added extruded foods
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 96, October 2015, Pages 78–85
Authors
, , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us