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Fruit and Vegetable Byproducts as a Tool for value Addition to Dairy Products: A Review

Prasad Balaso Chandgude, Shaikh Adil, Jana Atanu


Byproduct is the product of commercial value while processing the main food product. Fruit and vegetable (F&V) processing incurs huge quantum of byproducts amongst food commodities. Such F&V byproducts represent an important source of nutrients including sugars, minerals, vitamins, phytochemicals and dietary fiber which largely remains underutilized. Dairy products are devoid of dietary fiber and have paucity of antioxidative components. Incorporation of phyto-byproducts can possibly confer functional traits to the dairy foods; other favourable aspects being their naturalness and health-promoting virtues. F&V byproducts can be valorized for enriching dairy products. Utilization of F&V byproducts offers scope to tackle environmental concerns and improve food sustainability. Methods to reuse F&V byproducts as valued ingredients in dairy foods are discussed in this manuscript.


Fruit byproduct, vegetable byproduct, dairy food, value addition, therapeutic virtues

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