Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
- 29 November 2021
- journal article
- research article
- Published by Walter de Gruyter GmbH in International Journal of Food Engineering
- Vol. 18 (1), 27-39
- https://doi.org/10.1515/ijfe-2021-0169
Abstract
Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.Keywords
Funding Information
- Ministry of Food Processing Industries (Q11/14/2018-R&D)
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