Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes.

The by-products obtained from orange and cucumber industries, such as pomace and peel, are usually discarded after primary processing. In this study, orange pomace and cucumber peel were microwave dried (180 W for 40 min) to prepare powders and incorporated at varying levels (5%-20%) to prepare tricolor pasta. The prepared pasta was evaluated for its nutraceutical, cooking, textural, and sensory characteristics.