The tested parameters for by-product : Applicable, usefull and cheaper
The tested parameters for bakery products
were taste, aroma, mouth feel, crumb texture, crumb color, (break & shred), crust color and symmetry shape.
The by-products of fruit juice industry were widely studied in fiber-rich bakery products formulations.
By-products such as wheat bran, maize bran, millet husk, etc. are suitable for fibre-rich formulations in bakery applications
By-products from plant sources have proven to be cheap and excellent sources of bioactive compounds, in our laboratory, corn-based products added with mango and papaya peel have shown favorable results in terms of taste, texture and acceptability.
To produce a bakery product functional food rich in dietary fiber, you may choose to use a composite flour enriched with watermelon rind powder.
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