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<p style="text-align:justify"><span style="font-size:16px">Using extrusion technology, horticultural waste such as overripe banana, grape pomace and tomato pomace can be converted into puffed snacks. Besides being polyphenols and antioxidants-rich as well as a source of dietary fiber, these wastes enhance extruded food products. Overripe banana and tomato pomace snack foods transform by-products into eco-friendly snacks while adding fiber and bioactive compounds. Additionally, extrusion enhances the nutrient bioavailability, texture and flavor of food while reducing waste, thus supporting a circular economy.</span></p>
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<p style="text-align:justify"><span style="font-size:16px"><strong>Alka Joshi</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Bindvi Arora</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Brijesh Kumar Yadav<sup>*</sup></strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Shruti Sethi</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Sindhu P.M.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Division of Food Science and Postharvest Technology, ICAR-IARI, Pusa, New Delhi (110 012), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Joshi, A., Arora, B., Yadav, B.K., Sethi, S., Sindhu, P.M., 2025. Functionalization of puffed extruded snacks through horticultural industrial waste: Transforming waste into value. <em>Biotica Research Today</em> 7(8), 227-230.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Altan, A., McCarthy, K.L., Maskan, M., 2008. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. <em>Journal of Food Engineering</em> 84(2), 231-242. DOI: https://doi.org/10.1016/j.jfoodeng.2007.05.014.</span></p> <p style="text-align:justify"><span style="font-size:16px">Antonić, B., Jančíková, S., Dordević, D., Tremlová, B., 2020. Grape pomace valorization: A systematic review and meta-analysis. <em>Foods</em> 9(11), 1627. DOI: https://doi.org/10.3390/foods9111627.</span></p> <p style="text-align:justify"><span style="font-size:16px">Anyasi, T.A., Jideani, A.I.O., Mchau, G.R.A., 2013. Functional properties and postharvest utilization of commercial and noncommercial banana cultivars. <em>Comprehensive Reviews in Food Science and Food Safety</em> 12(5), 509-522. DOI: https://doi.org/10.1111/1541-4337.12025.</span></p> <p style="text-align:justify"><span style="font-size:16px">Dwyer, K., Hosseinian, F., Rod, M., 2014. The market potential of grape waste alternatives. <em>Journal of Food Research</em> 3(2), 91-106. DOI: https://doi.org/10.5539/jfr.v3n2p91.</span></p> <p style="text-align:justify"><span style="font-size:16px">Sankat, C.K., Castaigne, F., Maharaj, R., 1996. The air drying behaviour of fresh and osmotically dehydrated banana slices. <em>International Journal of Food Science & Technology</em> 31(2), 123-135. DOI: https://doi.org/10.1111/j.1365-2621.1996.332-35.x.</span></p>
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