Vol. 10, Issue 4 (2021)

Author(s):
Bhosale Yuvraj Khasherao, Hema V and Sinija VR

Abstract:
Onion is one of the major food commodity that is cultivated and consumed throughout the world. Shallot onion is a variety that is distinctly known for the pungency and the flavor. The production and processing of shallot produces various waste streams which causes environmental issues due to mere dumping as waste. So, the study is undertaken to investigate the possibilities of utilizing these waste streams in the food system either by direct substitution (Peel powder-PP and Stalk powder-SP) or by addition of extract (Peel extract-PE and Stalk extract-SE) at 10 and 20% in pasta. Results revealed that substitution of refined wheat flour with shallot waste powder significantly reduces the carbohydrate content and lowest was observed in SP-20 (73.78±0.09%) and highest value of 78.95±0.07% was observed in control sample. The similar trendsa were observed in energy value of developed pasta. Shallot waste streams are rich in fiber content, and substitution of these waste streams powder increases the fiber content significantly. Physical properties such as hardness showed significant decrease on shallot waste substitution which reduces from 8432.71±41.95 g force in controlled sample to 6884.66±68.16, 6870.98±134.73, 5736.93±147.1 and 6794.05±33.8 in PP-20, SP-20, PE-20 and SE-20, respectively. Major highlight observed was increase in antioxidant activity on addition of shallot waste extract to 13.39±0.14 and 9.63±0.10 in PE-20 and SE-20 samples respectively. The change in antioxidant activity is mainly due to presence of 50.43 and 19.19 ppm of quercetin in shallot peel and stalk. In a nutshell, substitution or addition of shallot waste powder or extract improves the nutritional quality of pasta and subsequently reducing the environmental pollution and have great potential in food systems.