FOOD INDUSTRY WASTE: AN APPROACH OF REUSING WASTE RESULTED FROM VEGETABLES PROCESSING

Abstract

The residues resulting from the consumption of various fruits contain bioactive compounds with a significant value, but continue to remain unused. The aim of the present study is the capitalization of the properties of banana and apple peels and pomegranate seeds and their incorporation in new appetizer biscuits in powder form to improve the property of the products obtained.Physico-chemical and sensory properties of biscuits obtained with different proportions of powder obtained from the recovery of vegetable waste (10% powder obtained from banana peels, 10% powder obtained from apple peel, 10% powder obtained from pomegranate seeds and 30% mixed of the three powders obtained) in relation to the proportion of wheat flour added or analyzed. The crushing strength demonstrated that the samples with added powder obtained from the three sources recorded the highest force required for crushing - 1027.38 N/ mm2, and the lowest force required for crushing was required for samples with added powder from apple peel - 1006.87 N/ mm2.