Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

Purpose: Fruit waste (FW) is a leading food type generates globally. Industrial management of such FW great challenge. Since those wastes are rich in nutrients, phytochemicals, and other functional compounds, they can be reused by value addition. In the present study, composite fruit peel powder was formulated optimised from collected processing industries Sri Lanka. This utilized as texture modifier fat free yoghurt to minimise whey off.Research Method: The experiment carried out using an optimal mixture design response surface methodology (Design Expert, 8.0.3.1 trial version) for sixteen samples. independent variables were passion (FFPP) (60.00–70.00 g/100 g), pineapple (PPP) (20.00–30.00 orange (OPP) (10.00–20.00 g) powders. dependent proximate composition (fibre, fat, ash contents), physiochemical (colour values), technological (bulk density, swelling capacity, oil holding water capacity) properties.Findings: Results ANOVA test showed that model terms significantly affect (P≤0.05) all parameters except bulk density capacity. contour plots largely contributes fibre, contents redness (a*) while peels highly contribute lightness (L*) PFPP (60%), OPP (20%) PPP selected optimum blend due high fibre content, along with less content.Originality/Value: Accordingly, it possible optimise some quality powders compositing them.