Transforming non-edible parts of pineapple into fat substitutes for cake formulations

Background: The non-edible parts of many fruits, such as peels and seeds, contain fibers, which gives them the potential to be used as functional ingredients since fibers may serve as fat replacers in various food formulations. If these fruit parts are properly transformed into edible forms, there is potential for the reuse and recovery of food waste. In the case of pineapples, approximately 70% of the total weight of the fruit is not consumed, with rinds, core, and crown usually discarded. Methods: This study aimed to turn pineapple rinds into pasteurized purees and assess their potential as a butter substitute in cupcakes. 25%, 50% and 75% of pineapple rinds replaced fat in the recipe, and it was examined their impact on sensory and textural characteristics. Evaluation included texture profile analysis (hardness, adhesiveness, cohesion, gumminess and chewiness), dietary fiber and protein contents. A focus group with 10 participants discussed insights, opinions, and perceptions on the cupcake formulations. Results: Key findings suggest that the 25% fat substitution formulation differed most from the traditional control recipe in texture. However, recipes with 50% and 75% fat substitution displayed similar texture properties. Adding pineapple to cupcake formulations boosted their nutritional value by elevating fiber and protein content. Pineapple rind, a fiber and protein source (27% and 13% respectively), improved cupcake nutritional profiles. In the focus group discussion, the most favored cupcakes were those with 25% fat substitution and the control recipe. Conclusions: In conclusion, it was evident that while pineapple rind puree cannot fully replace butter, a moderate substitution percentage is achievable. This makes pineapple waste a viable alternative, balancing confectionery and nutritional aspects. Feedback from the focus group emphasizes the importance of taste, nutritional value, reasonable pricing, health benefits, and a clean label, enhancing the significance and sustainability impact of this work.