Over the past few years, significant work on the exploration of the utilization of fruit processing byproducts has been reported. The majority of the byproducts carry significant nutritional value, along with unique functional characteristics. Extrusion is a versatile processing technology that is widely used for the manufacturing of numerous food products. If we can understand the extrudability of these byproducts, they can be utilized to a great extent and enhance the nutritional quality of the many starch heavy extruded products. This presentation will make an effort to review the current information on the fruit processing byproducts and their utilization in extrusion processing. An effort will also be made to identify the technical gaps that exist in the utilization of these byproducts.

Utilization of byproducts from the fruit processing industry in extruded puffed products

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.