Valorisation of carrot and pineapple pomaces for rock buns development

• Main Authors: Abraham Badjona, Joseph Adubofuor, Isaac Amoah, Charles Diako
• Format: Article
• Language: English
• Published: Elsevier 2019-11-01
• Series: Scientific African
• Online Access: http://www.sciencedirect.com/science/article/pii/S2468227619307215

Fast growing food processing industries generate large quantities of by-products including pomaces which have less use and create considerable environmental pollution. These by-products can be directly or indirectly used in the development of new food products. In this study, rock buns formulated at 95:5:0; 90:5:5; 85:10:5 and 80:15:5% for wheat flour: carrot pomace: pineapple pomace and 100:0:0% for the control respectively were investigated for their nutrient composition and sensory quality. Nutrient composition of the carrot and pineapple pomaces respectively showed high crude fibre content of 12.84% and 15.05%. Beta carotene and vitamin C concentrations of 2.07 mg/100 g and 15.05 mg/100 g were recorded for the carrot and pineapple pomaces respectively. Functional properties of the wheat and composite flours were determined and showed that water absorption capacity, oil absorption capacity, solubility, swelling power decreased with increased incorporation of carrot and pineapple pomaces while bulk density and dispersibility increased. Sensory evaluation of the rock buns prepared from the flour blends showed that the substitution of wheat flour with 15% carrot and 5% pineapple pomaces was the most accepted by the sensory panellists. Nutrient composition of the most accepted rock buns showed improved content of ash, crude fibre and beta carotene. Carrot and pineapple pomaces are thus promising ingredients that can be used in composite formulation with wheat flour for rock buns development. Keywords: Pineapple pomace, carrot pomace, rock buns, functional properties, nutrient composition, sensory evaluation