The processing of plant foods results in the production of by-products that are rich sources of bioactive compounds. In the present study, nutritional and functional properties of some by-products of dehydrated food processing companies were determined. Data of the proximate chemical composition of the selected by-products including red onion skin powder (ROSP), white onion skin powder (WOSP) and potato peel powder (PPP) showed that the moisture content was ranged 6.04 -8.21 %, total protein was 2.41-10.88%, crude fat was 1.65-8.87%, crude fiber was 10.94 - 28.65%, ash content was 4.52 - 6.88% and total carbohydrate content was 45.01- 65.97%. The PPP was recorded the highest content of protein while WOSP recorded the highest values of crude fat, crude fiber and ash. Total dietary fiber, carotenoids and phenolics contents of the by-products was ranged 46.78 - 62.18 g.100g-1, 81.32 -101.19 mg.100g-1 and 1087- 9287mg EGA.100 g-1, respectively. The ROSP was recorded the highest content of total dietary fiber, total carotenoids and total phenolics. Antioxidant evaluation, hydroperoxide formation in sunflower oil-in-water emulsions, of the tested by-products showed considerable activity for PPP while strong activities for the onion skin powders. Regarding to this property, the all tested by-products could be arranged as follow: ROSP> WOSP> PPP. In conclusion, new aspects reported in the present study, the use of these wastes as by-products for further exploitation on the production of food additives have gained increasing interest because these are high-value products and their recovery may be economically attractive.
Elhassaneen, Y., Ragab, S., & Farghal, F. (2015). Nutritional and functional properties of some by-products of dehydrated food companies. Journal of Home Economics - Menofia University, 25(1), 83-104. doi: 10.21608/mkas.2015.165425
MLA
Yousif Elhassaneen; Sherif Ragab; Fawzia Farghal. "Nutritional and functional properties of some by-products of dehydrated food companies". Journal of Home Economics - Menofia University, 25, 1, 2015, 83-104. doi: 10.21608/mkas.2015.165425
HARVARD
Elhassaneen, Y., Ragab, S., Farghal, F. (2015). 'Nutritional and functional properties of some by-products of dehydrated food companies', Journal of Home Economics - Menofia University, 25(1), pp. 83-104. doi: 10.21608/mkas.2015.165425
VANCOUVER
Elhassaneen, Y., Ragab, S., Farghal, F. Nutritional and functional properties of some by-products of dehydrated food companies. Journal of Home Economics - Menofia University, 2015; 25(1): 83-104. doi: 10.21608/mkas.2015.165425
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