Topic: Utilization of fruit peel for the development of functional fruit peel bar

Abstract

Due to increased consumer interest in healthy products, this study aims to formulate fruit peel bar as health-promoting functional products and minimize environmental impacts through agricultural waste utilization. The bar was formulated by optimizing the ingredient through Response Surface Methodology (RSM) and Textural profile analysis (TPA). The three critical ingredients A = FPB (i.e., sweet-lime peel and apple peel blend in the ratio of 2:5), B = Jaggery and C = germinated pearl millet mixed with other ingredients like almonds (5 g), corn flakes (10 g), flax seeds (2.5 g), dates (2.5 g), peanuts (2.5 g) and guar gum (2.5 g) to make a balanced and wholesome bar. The ANOVA results (desirability test) revealed that the optimized ratio of critical independent parameters (A = 16.95 g, B = 88.45 g and C = 13.31 g) against the critical responses (energy= 395.34 kcal, protein = 11.81 g and overall acceptability = 8.30) was obtained in the formulated fruit peel bar with an excellent textural profile [hardness = 5483.83 (g force), cohesiveness=0.02 (dimension less), springiness = 2.07 (mm), chewiness = 284.45 (N/mm), gumminess =5483.83(N)]. Fruit peel products potentially increase the functionality and nutrition of such snack products, ultimately fulfilling the energy requirement and the prevalence of cravings among kids.

Keywords

• Fruit peel bar
• Response Surface Methodology (RSM)
• Pearl millet
• Jaggery
• Optimization
• Textural profile analysis (TPA)