Functionalization of Puffed Extruded Snacks through Horticultural Industrial Waste: Transforming Waste into Value
Alka Joshi
Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India
Bindvi Arora
Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India
Brijesh Kumar Yadav*
Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India
Shruti Sethi
Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India
Sindhu P.M.
Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India
DOI: NIL
Keywords: Foam-mat drying, Food extrusion, Horticultural waste, Tomato pomace
Abstract
Using extrusion technology, horticultural waste such as overripe banana, grape pomace and tomato pomace can be converted into puffed snacks. Besides being polyphenols and antioxidants-rich as well as a source of dietary fiber, these wastes enhance extruded food products. Overripe banana and tomato pomace snack foods transform by-products into eco-friendly snacks while adding fiber and bioactive compounds. Additionally, extrusion enhances the nutrient bioavailability, texture and flavor of food while reducing waste, thus supporting a circular economy.
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Reference
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