| Pear Skin Valorization Through Incorporation into Chocolate: A Useful Method to Increase Vitamins Content and Antioxidant Capacity |
| Paper ID : 1268-IGA |
| Authors |
|
Nabila BERRIGHI * Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation; Higher School of Agronomy, Mostaganem, Algeria |
| Abstract |
| Pear coproducts, which are the leftover skins, seeds, and pulp after the vinification process, are high in dietary fiber and can preserve up to 70% of the fruit's original phenolic components. Thus, reusing this residue as a food ingredient could simultaneously reduce environmental burdens, lower winery waste-management expenses, and improve the nutritional profile of fortified foods because it is produced in large quantities worldwide and its disposal is both expensive and technologically challenging. Accordingly, this study examined the nutritional enrichment of white chocolate by adding flour made from the fruit under study at three different weight-to-weight ratios: 0, 15, 30, and 45%. Following their production under industrial tempering circumstances, the developed chocolates and controls were examined for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH test), color, texture, and consumer perception (hedonic test). In comparison to the control, all fortified samples exhibited increased levels of fiber and antioxidant activity; specifically, chocolate made with 45% of coproducts pear flour had a higher Vitamin E content (07.38 mg/100g)) and DPPH (7985 µmol TE/100 g). A comprehensive organoleptic analysis, based on a tasting test, showed that all chocolate samples were well received by the tasters. All fortified chocolates showed texture weakening, regardless of the type degree of inclusion. Pear coproduct flour can be effectively promoted as a beneficial ingredient in prepared chocolates, advancing the circular economy concepts in the confectionery sector and creating products with enhanced nutritional and antioxidant properties. |
| Keywords |
| Antioxidant activity, pear coproducts, dietary fiber; functional foods; product valorization; chocolate |
| Status: Accepted |
