Development and evaluation of fiber enhanced extrudates with vegetable waste powders

Abstract

The life style changes are increasing the demand for junk foods that lack the fibers but are rich sources of energy. The cauliflower trimmings powder was added at 5, 10, 15 and 20% w/w to extrudates and the best accepted was for 5% addition. Beetroot pomace powder was added at 7.5, 10, 12.5 and 15% w/w to extrudates and the best accepted was for 7.5% addition. The incorporation of powders to extrudates improved the sensory properties. The dietary fiber content increased by 3.0 to 4.0 times in the value added extrudates in comparison to rice bran extrudate. The vegetable waste powders decreased the requirement of I± – glucosidase enzyme by formation of resistant starch and unavailability of carbohydrates for digestion. The change in the inhibition percentage due to the addition of vegetable waste powders that carbohydrate availability remained more or less the same to I±-amylase enzyme was minimum.