Table 5.

Study and main findings of vegetable and fruit by-products utilization as functional ingredients in development of other products.

Product developed	Vegetable and fruit by-products	Study and main findings	References
Idli and mathi	Mango seed kernel (MSK)	Up to 40% of mango seed kernel (MSK) was incorporated in antioxidant rich idli and mathi. Idli and mathi are local Indian snacks which are popular as breakfast food in India. The incorporation of 10% MSK in both idli and mathi formulation were used for further analysis due to the highest acceptability for all attributes in sensory evaluation as compared to other formulation. It was found that 10% of MSK addition significantly increased the moisture content, crude fiber, crude fat, total ash and energy of both idli and mathi. The minerals including calcium, iron and magnesium content were significantly increased with 10% MSK incorporation. Besides, the antioxidant activity of mathi increased from 31.8% to 37.0% and that of idli increased from 31.0% to 35.2% with incorporation of 10% MSK.	(88)
Dhokla, pancake and idli	Cauliflower by-products	The by-products of cauliflower are used to develop three new functional food recipes. In India, cauliflower is widely consumed or used in various types of cuisine, but the leaves are seldom utilized. The authors developed high fiber food recipes by using cauliflower leaves in making dhokla, pancake and idli. The dried cauliflower leaves had high fiber and iron content. Besides, the sensory evaluation of the food samples indicated the acceptability toward the incorporation of cauliflower leaves. In particulars, food samples with 2 g of cauliflower leaves flour are more organoleptically accepted.	(89)
Jam	Tomato pomace (TP)	Lyophilized tomato pomace (TP) was incorporated in 4 types of jam formulation. The TP jam without pectin has potential uses in food industry due to its higher stability under high temperature (25–90°C). The TP jam formulations contained total carbohydrate content (17.23–43.81%), proteins (1.32–2.03%), fats (0.09–0.16%) and energy value between 87.1–193.7 kcal/100 g. As compared to commercial apricot jam, the dietary fiber of TP jam was 15 to 20 times higher. Based on the sensory evaluation, TP jam with pectin had higher score in terms of spreadability of jam. TP jams without pectin have comparably higher scores in tomato flavor, tomato odor, sour taste and sweet taste.	(28)
Cake	Apple pomace (AP)	Up to 30% of apple pomace (AP) was incorporated in making cake. It was found that AP contained 10.16mg/g total phenol content and 51.1% total dietary fiber, of which 36.50% was insoluble fiber and 14.60% was soluble fiber. An increased amount of AP incorporation significantly increased water absorption, mixing tolerance index and dough development time while decreased dough stability. Besides, 15% addition of AP in cake formulation significantly increased resistance to extension (336–742 BU) and decreased extensibility values (127–51 mm). The gelatinisation temperature of cake was shown to increase with increasing AP incorporation. In addition, the cold paste viscosity of cake was decreased from 1,760 to 970 BU with addition of 15% AP. Although the incorporation of AP altered the physical quality of cakes, the volume and density of cakes was found to be decreased. Based on the sensory evaluation, no significant difference was found in terms of overall quality with up to 20% AP incorporation. The study found that the incorporation of 25% AP in cake increased the total dietary fiber from 0.47 (control) to 14.20% and total phenol content from 2.07 (control) to 3.15 mg/g.	(26)