Investigating the Utilization of agricultural by-products in bakery and cereal products to enhance nutritional value: A Review

Abstract

Food processing generates high levels of waste and by-products, causing a negative environmental impact. Nevertheless, fruit and vegetable by-products are rich in fibers, antioxidants, minerals and bioactive compounds. Because of the significant role of cereal products in the human diet, the enrichment of baked products with dietary fiber seems to be necessary to produce nutrition and functional products. In this paper, different sources of food by-product that contain insoluble and soluble fibers are discussed along with their application in cereal industry (bread, donut and soft bakery products). The aim of the present study was to evaluate the effect of replacing wheat flour, sugar and fat in bakery products with fruit and vegetable by-products thus reduce energy load while enhancing fiber and antioxidant contents. Consumption of these products that are rich in fibers and antioxidant contributes to better gastrointestinal track health, control weight, lower blood cholesterol levels and lower glycemic index. The results showed that the utilization of food by-product in baked goods leads to delay staling, reduce oil absorbance index, increase shelf life of products and improve dough processing. On the other hand, the interplay between fibers and the other the dough components results in techno-functional interactions that affect rheological, physicochemical and sensory properties. The crosslinking of fiber with gluten effects on fermentation, production of carbon dioxide gas and volume of products that causes increase hardness of texture and decrease sensory properties. Therefore fruit and vegetable by-products not only can be used as a source of dietary fiber in bakery products but also help to recycling waste. Ra=10⁶ accurse at 67.5° angle. the minimum heat transfer, in Ra=10⁵ and Ra=10⁶ accurse at 0° and 22.5° angle respectively.