THE USE OF FOOD PROCESSING BY-PRODUCTS TO IMPROVE THE QUALITY CHARACTERISTICS AND NUTRITIONAL VALUE OF BAKED PRODUCTS

Abstract

About 50% of the secondary plant waste generated during the industrial production of fruits and vegetables is wasted, which negatively affects the environment and costs a lot of money. The secondary plant waste is a rich source of nutrients that support human health and protect it from many diseases (obesity and heart disease). It is also a source of dietary fiber and phenols, which are antioxidants that can be separated from wheat bran, corn bran, rice, fruit and vegetable seeds. which were introduced in the manufacture of baked products. Many studies of baked products fortified with vegetable by-products showed an improvement in the quality characteristics in addition to an increase in their nutritional value. Therefore, the aim of this article was to highlight the importance of exploiting plant residues and using them in baked products as a sustainable way to increase their nutritional value and obtain cheap products.