International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 3 (2019)

A sustainable approach for value addition in cookies by effective utilization of watermelon and pineapple by products


Sivapriya Balagopal, Diya Roy, Mary Celine Joe Nidhiry, Alphonse Maria Joseph, Janaki S

A major fraction of the fruit and vegetable produce is wasted during the initial processing stages. The solid waste stream constitutes of peels, pomace, seeds and stems that are rich in bioactive components beneficial for our wellbeing. Utilization of such organic waste reduces the stress on our agriculture system and helps to make it more sustainable. Watermelon rind and pineapple core were used in this research to develop cookies rich in dietary fiber and micronutrients. The cookie dough was fortified with different dosages (10%, 15% and 20%) of a powder blend made from these by products. The cookies fortified with 20% of the blend were found to be optimum from both nutritional and organoleptic point of view.
Pages : 28-32 | 763 Views | 255 Downloads