Development of meat dressing chutney applying various fruit processing by-products
Fruit and berry processing industries do not fully utilize potentially valuable raw materials (peels, cores, seeds) that contain a significant amount of biologically active compounds and dietary fiber. Therefore, it is of high importance to develop zero waste technologies to reduce the volume of waste generated by the food processing industry. This study is related to new functional food production from fruit and berry processing by-products. The objects of the research: dried pomace of raspberries, American cranberries, sea buckthorn, black currant and red currant, core and flesh part of Japanese quince, and sea buckthorn young shoots with leaves. For the development of the new product, meat dressing Chutney olive oil, salt, honey and spices are used. The quality indices (sensory analyses, amount of dietary fiber, total phenols and tannins) of new product were studied. Sensory analyses indicate that all samples of Chutney are acceptable as a perspective additive for meat dishes. As the best samples evaluators noted Chutney with raspberry and red currant. The fiber content in the Chutney varied from 7.4 to 17.1 g 100 g-1 of product. The addition of spices (oregano, basil, cumin) to Chutney can significantly increase the content of total phenols and tannins in the products.
Segliņa, D., Krasnova, I., Olsteine, A., Urbanaviciute, I. and Kaufmane, E. (2020). Development of meat dressing chutney applying various fruit processing by-products. Acta Hortic. 1292, 79-86
fiber, waste-free production, pomace, functional foods