Work

Valorization of betel leaves byproducts: A novel ingredient for sustainable cookie development

Year: 2024

Type: article

Abstract: Environmental sustainability in food production requires innovative methods to repurpose byproducts. This study examines betel leaf residue as a sustainable ingredient to improve the nutritional value and sensory attributes of cookies. A randomized controlled trial was conducted where betel leaves powder after extraction (BLPAE) was incorporated into cookie formulations at varying proportions (3% to 10%). The experimental design utilized a completely randomized design (CRD) to ensure unbiased distribution of treatments. The effects of BLPAE incorporation were interpreted using analysis of variance (ANOVA) to identify significant differences between means, followed by duncan's multiple range test (p ≤ 0.05) to compare the treatment groups. Additionally, sensory evaluations were performed using a 9-point hedonic scale with trained panellist to assess the acceptability of the fortified cookies. Cookies with 5% BLPAE showed a 571.42 ± 8.57% increase in fiber content. Pasting properties reduced peak viscosity (103.10 cP to 69.58 cP) and increased dough hardness (3481.6 g to 8577.97 g), enhancing texture with overall acceptability of 7.5, without compromising taste and texture. In conclusion, incorporating 5% BLPAE into cookie formulations optimally enhances nutritional value while maintaining desirable sensory attributes, highlighting betel leaf residue as a sustainable ingredient for innovation in bakery products.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2024.100799

Authors: Sangeetha Karunanithi, Proshanta Guha, Prem Prakash Srivastav

Institution: Indian Institute of Technology Kharagpur

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $1,750