Fruit and vegetable peels as an ingredient in bread: nutritional contribution, satiety and sensory preference

Analysis of bread with vegetable peels as an ingredient

Abstract

Introduction: Food “waste” is understood as the losses derived from the decision to discard those that still have value, or parts of them, and is mainly associated with retail sales and consumers. Among the "waste" are vegetable peels, which can be salvaged and included as ingredients in processed foods.

Methodology: Bread samples whose base formulation was flour, oil, yeast, salt, sugar and water. 10% of the wheat flour was replaced by apple, carrot and pumpkin peel flours (P2, P3 and P4 respectively). Vegetable peels were thoroughly washed, dehydrated at 60° for 12 hours and, ground to a fine powder. Bread samples were made by make dough the mixture of ingredients for 15 minutes, left to ferment and then baked at 180 °C for 50 minutes. Loss by cooking, nutritional composition, dietary fiber, total sugars and, caloric intake was determined. The bread samples were evaluated by 15 subjects to know the satiety quotient and by 60 subjects to establish the sensory preference.

Results: The incorporation of vegetable peel flour did not modify the loss due to cooking, the protein content, total fat or, available carbohydrates. The sample P2 presented the content of total sugars significantly higher (p<0.05), the dietary fiber was higher in all the samples with vegetable peels compared to the control sample (P1), and the energy content decreased significantly (p<0.05) in the bread samples with vegetable peel flour. The satiety coefficient was highest in the P2 sample and, it was lowest in P1, without significant differences. The highest sensory preference was for P3 and P2.

Conclusion: The bread sample made with 10% apple peel was the best alternative, with a lower caloric intake, a higher intake of dietary fiber, a higher satiety ratio, and a higher sensory preference.