UTILIZATION OF SOME FOOD INDUSTRIAL WASTES

Abstract

The possible utilization of certain vegetable and fruit wastes from industry is of great importance for several reasons. The first is to decrease the environmental pollution, the second is to produce substitute materials in some foods such as bakary products, meat analog, and to prepare materials rich in dietary fibers for lowering blood glucose, change hormonal profiles for insulin and gastrointestinal polypeptide likely to influence carbohydrate metabolism and reducing the risk of colon cancer. In addition, the oil seed wastes can be used for production of oriental sweets and find a new nontraditional edible oil. For these reasons, the effmts were made to study the possibility of using detoxified peach seeds, PSPC, peach seed oil and potato peel flour in food production. The most predominant detoxification method of peach seed .. from amygdaline was blanching for 3 min followed by soaking for 72 hr. detoxified peach seed, PSPC, potato and peas peel characterized by high crude fibers and potassium content. DPS, PSPC, potato peel and peas peel were ve1y rich in EAA, CS, EAAI, BV and PER. The above samples had higher NSI in alkaline region than acidic one with isoelectric point at pH 4.5. The samples absorb more water than oiL PSO characterized by high essential fatty acid linoleic, predominant saturated and unsaturated palmitic and oleic acids, respectively. The data cleared that DPS could be used in folea and tahina making with higher proximate chemical composition, protein quality and insignificant organoleptic evaluation comparing to the controls. The use of blend of 75% sesame seed and 25% DPS gave halva tahinia with high quality. The use of PSPC up to 20% in beefburger enhanced cooking characte1istics and decreased-cooking loss, shrinkage and gave organoleptically accepted products, but 5% substitution level gave sensory quality quite close to the control. Increase potato peel flour percentage up to 15% in wheat flour improved fruinograph data, increased extensibility and decreased elasticity increased minerals, EAA especially lysine. Therefore, the obtained balady bread had lower loaf height and higher diameter. Increase the substation level obtained bread and biscuit with very good quality. The use of PSO as a substituted fat obtained cake with significant highest volume, height and specific volume with slight differences in organoleptic pru•runeter comparing to cake made from margarine. Increase PSO in mixture with sunflower oil improved the cake pruruneters.