Table 13.

Applications of flours obtained from agri-food by-products in functional foods preparation.

By-Product	Application	Added Amount (%)	Effect of By-Product Flours on Functional Foods	Reference
Seed, pomace, and grape peel	Baked goods and pasta	2, 4, and 6 (seeds); 3, 6, and 9 (pomace); 2, 5, and 10 (pomace), respectively	Increase of functional ingredients in the bakery, pastry, and pasta industries without damaging the quality of the products	[225]
Pigeon pea cotyledon	Biscuit	95, 90, and 85 of wheat flour; 5, 10, and 15 pigeon pea flour	The protein content of the cookies enriched with pigeon pea cotyledon 1.4 times and a significant increase in fiber content	[226]
Grape peel, seeds, and remains of the pulp	Biscuit	30 and 40 replacement with wheat flour	The flour presented physicochemical characteristics within the nutritional standards, with an acceptance of 92.6% of the consumers evaluated	[227]
Grape pomace	Biscuit	10, 20, 30, 40, and 50 replacement of grape pomace flour with wheat flour	The protein, fiber, and ash content increased considerably in the product, with consumer acceptability of 100%	[228]
Pomegranate, grape, and rosehip seeds	Turkish noodles	10, 20, and 30 inclusion of grape pomegranate and rosehip, respectively	The addition of 10% of grape, pomegranate, and rosehip seeds increased the antioxidant activity of the product between 5.7 and 8.4 times	[229]
Apple pomace and sugarcane bagasse	Corn extrudates (high fiber croquettes)	15–30 cornmeal substitution	The inclusion of apple pomace and sugarcane bagasse showed the potential to produce extrudates with significant expansion, with relatively lower energy inputs and high fiber content	[230]
Olive pomace	Oat and rice extrudates	5 and 10 substitutions of rice flour and oats	Favorable impact on the physical characteristics of the extruded product for the base of rice flour and oats. High content of fiber, protein, and polyphenols through the incorporation of olive pomace	[231]
Apple pomace	Sorghum and corn extrudates	10, 20, and 30 substitutions with sorghum and cornflour	Extruded products with better phenolic content, antioxidant activity, textural, and functional properties with greater inclusion of apple pomace were obtained	[232]
Pineapple peels	Cereal bars	3, 6, and 9 inclusion of pineapple peel flour	Adding up to 6% pineapple peel flour to cereal bars did not alter sensory acceptance and increased fiber content	[233]
Grape seeds	Cereals, pancakes, and noodles	Substitution of 25 and 30 of grape seed flour in pancakes, 20 in noodles, and 5 in cereal bars	The cereal bars, pancakes, and noodles had a high acceptance by the consumer	[234]
Watermelon seeds	Biscuit	Substitution with 5–10 of watermelon seed flour in Biscuits	Watermelon in concentrations of 5–7.5% in cookies improves quality and increases the protein content	[235]