Vol. 12, Issue 12 (2023)

Author(s):
Maneesha Manuel

Abstract:
Reducing food waste is a top priority in efforts to develop sustainable food systems. Agro-food byproducts have the potential to be valued by becoming functional food ingredients because they are rich in valuable compounds such as proteins, fatty acids, vitamins, minerals, and dietary fibre. One of the most widely consumed foods in the world, pasta is a great way to get nutrients into your diet. When high-quality ingredients made from agro-industrial waste are added to pasta recipes, the nutritional profile of the pasta is improved and several health benefits are conferred. This review thoroughly investigates the various aspects of adding fruit pomace to pasta, exploring how it affects the product's nutritional value, phytochemical composition, structural integrity, thermal stability, and functional qualities. The potential of fruit pomace, an underutilised byproduct that is high in dietary fibre, antioxidants, and bioactive compounds, as a functional ingredient in pasta formulations is being studied. This review systematically evaluates the impact of different fruit pomace varieties on pasta properties, such as texture, colour, cooking characteristics, and nutritional enrichment, by synthesising and analysing the existing research. The summary of results clarifies the extent and potential of fruit pomace as a workable component to enhance the nutritional profile and texture of pasta, opening the door for creative recipes that meet changing consumer demands for more enticing and healthful food options.