PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS

Abstract

ABSTRACTCelery seed had a total dietary fiber (TDF), 56.0%; insoluble dietary fiber (IDF), 49.0%; soluble dietary fiber (SDF), 7.0%, while celery spent residue (CSR) after oil and oleoresin extraction contained 61% TDF, 53.5% IDF, 7.5% SDF, 19% protein, 7.9% starch and 5% fat. The hydration properties of fiber increased with decrease in particle size of CSR. The CSR exhibited 6.8 g/g water‐holding capacity, 6.0 g/g water‐retention capacity and 5.2 mL/g swelling capacity. Scanning electron microscopic studies revealed that IDF of CSR had coiled rod type structure with a rugged surface, while SDF had an uneven porous surface. Use of CSR decreased the spread ratio and increased the hardness of biscuits. Addition of CSR above 7.5% adversely affected the taste and texture of biscuits. Use of sodium stearoyl‐2‐lactylate significantly improved the overall quality of biscuits with 7.5% CSR. Incorporation of 7.5% CSR resulted in 7.8% dietary fiber as against 3.5% in control biscuits.PRACTICAL APPLICATIONSThe possibility of utilizing celery spent residue (CSR), a by‐product from spice industry to enrich the nutritional characteristics of biscuits in terms of dietary fiber, protein and minerals, was studied. Results of the study indicated the possibility of utilizing the CSR up to 7.5% without affecting the texture and quality of the biscuits. Addition of an emulsifier improved the quality of the biscuits containing 7.5% CSR. The results of the study reported in this paper will have a practical application in bakery industries and will provide an effective way for the utilization of the spice industry waste. CSR also has potential as a source of dietary fiber in other food formulations.