Utilization of Fruit Wastes by Preparing Cakes and Cookies - A Budget Friendly Application in Food Industry

Author(s)	Ina Mukherjee, Debasree Ghosh, Shovan Dutta
Country	INDIA
Abstract	A large number of fruit wastes are generated from fruit processing industries in both solid and liquid form, which are rich in nutrients and have health benefits also. Utilizing fruit wastes, food product development is an innovative way to reduce the fruit wastes in environment. In this study, mixture of watermelon rind and orange peel in the ratio 1:1 (w/w) was used to make cake and cookies. Both the bakery products are very nutritious as well as pocket-friendly. It is also used as the source for gluten free which is beneficial for gluten sensitive people and is also eco-friendly. From the result, it was observed that, the lower percentage of moisture content is best accepted for cookies. For cakes, the moisture content increased from 12.62% to 17.43%. The higher percentage of moisture content is best accepted for cakes.
Keywords	Bakery Products, Fruit Waste, Gluten Free Cakes, Orange Peel, Watermelon Rind
Field	Biology > Agriculture / Botany
Published In	Volume 5, Issue 2, March-April 2023
Published On	2023-04-30
Cite This	Utilization of Fruit Wastes by Preparing Cakes and Cookies - A Budget Friendly Application in Food Industry - Ina Mukherjee, Debasree Ghosh, Shovan Dutta - IJFMR Volume 5, Issue 2, March-April 2023. DOI 10.36948/ijfmr.2023.v05i02.2799
DOI	https://doi.org/10.36948/ijfmr.2023.v05i02.2799
Short DOI	https://doi.org/gr7hd3

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