Development and evaluation of food bar utilizing the valuable waste in the form of apple and carrot pomace powders

Abstract

Pomace is a waste biomass generated after processing of fruits and vegetables, and is rich in various nutrients, which can be used for value addition of processed food. Thus, the present research was planned to use dried apple and carrot pomace powders at various levels, for the development of healthy food bar. This study evaluated the effects of these additions on the various quality characteristics and sensory properties of the developed food bar formulations. A comparison of apple and carrot pomace powders showed that apple pomace was significantly (p<0.05) high in moisture, fiber, fat, and nitrogen free extract (NFE), whereas carrot pomace was high in ash and protein content. Incorporation of apple and carrot pomace powder significantly (p<0.05) improved the protein, ash, and fiber con