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.
Joshi, A., Arora, B., Yadav, B.K., Sethi, S., Sindhu, P.M., 2025. Functionalization of puffed extruded snacks through horticultural industrial waste: Transforming waste into value. Biotica Research Today 7(8), 227-230.
Foam-mat drying, Food extrusion, Horticultural waste, Tomato pomace
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