Transforming non-edible parts of pineapple into fat substitutes for cake formulations

The non-edible parts of many fruits, such as peels and seeds, contain fibres, which gives them the potential to be used as functional ingredients since fibres may serve as fat replacers in various food formulations. If these fruit parts are properly transformed into edible forms, there is potential for the reuse and recovery of food waste. In the case of pineapples, approximately 70% of the total weight of the fruit is not consumed, with rinds, core, and crown usually discarded. To turn pineapple rinds into pasteurized purées and assess their potential as a butter substitute in cupcakes. To assess protein and dietary fibre contents in the cupcakes. To characterize the cupcakes in terms of texture profile (hardness, adhesiveness, cohesion, gumminess and chewiness). To use a focus group to discuss insights, opinions, and perceptions on the cupcake formulations.

URI

http://hdl.handle.net/10400.14/55019

Citation

Moggi, F., Campos, G., Kern, N., & Madaleno, L. et al. (2024). Transforming non-edible parts of pineapple into fat substitutes for cake formulations. 1-1. Poster session presented at 22nd World Congress of Food Science and Technology: The Future of Food is Now – Development, Functionality & Sustainability, Rimini, Italy.