Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels.

ABSTRACT: Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving th

SUBMITTER: Tita O 

PROVIDER: S-EPMC10807040 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature