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Formulation and characterization of functional foods based on fruit and vegetable residue flour

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Abstract

Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g−1 of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.

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Abbreviations

FVR:

Fruit and vegetable residue

OHC:

Oil holding capacity

TTA:

Total titratable acidity

WHC:

Water holding capacity

WF:

Wheat flour

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Acknowledgments

The authors thank the Brazilian funding institute CAPES (Coordination for the Improvement of Higher Education Personnel) for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240, Rio de Janeiro, Brazil

    Mariana S. L. Ferreira, Mônica C. P. Santos, Thaísa M. A. Moro, Gabriela J. Basto, Roberta M. S. Andrade & Édira C. B. A. Gonçalves

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  1. Mariana S. L. Ferreira
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  2. Mônica C. P. Santos
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  3. Thaísa M. A. Moro
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  4. Gabriela J. Basto
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  5. Roberta M. S. Andrade
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  6. Édira C. B. A. Gonçalves
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Correspondence to Édira C. B. A. Gonçalves.

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Ferreira, M.S.L., Santos, M.C.P., Moro, T.M.A. et al. Formulation and characterization of functional foods based on fruit and vegetable residue flour. J Food Sci Technol 52, 822–830 (2015). https://doi.org/10.1007/s13197-013-1061-4

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