Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Abstract

Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct. This research establishes a unique framework for balancing the anti‐nutrient reduction of fermentation with the functional fiber of pomace. Incorporating these blends significantly altered dough rheology, requiring higher pasting temperatures (79.5°C–91.6°C) while markedly reducing viscosity profiles compared to traditional wheat bread dough. A key outcome of this enrichment was a significant nutritional surge: Total phenolics reached 131.84 mgGA/kg and flavonoids 82.15 mgQE/kg, with fermented‐Cardaba based formulations showing the highest potential bio‐accessibility. However, the study identifies a critical threshold for byproduct utilization; lemon pomace levels exceeding 5% triggered a shift in physical quality, characterized by a darker hue (L*: 48.67–59.88) and increased density. Using principal component analysis, the study identifies crust color (VIPC = 0.56) and astringency as the primary drivers of consumer acceptance, providing a definitive roadmap for optimizing the inclusion of citrus byproducts in functional baking. Therefore, this work offers a validated formula for transforming waste streams into high‐antioxidant shelf‐stable gluten‐free products.