Open AccessEffect of apple pomace on nutrition, rheology of dough and cookies quality
Author(s) -
Muhammad Usman,
Shabbir Ahmed,
Arshad Mehmood,
Muhammad Bilal,
Prasanna J. Patil,
Kashif Akram,
Umar Farooq
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04355-z
Subject(s) - pomace , food science , organoleptic , dietary fiber , fiber , chemistry , wheat flour , mathematics , organic chemistry
Agro-industrial waste material is a rich source of various bioactive components and fiber. Apple pomace is a by-product of apple juice processing unit. It contains a plethora of phenolic compounds and dietary fiber. The addition of apple pomace in bakery items is a judicious approach to utilize the apple juice processing industry waste material in nutritional product development. Purposely, in the current research the apple pomace was collected from the juice processing industry followed by drying at 58-60 °C. The dried pomace was ground added in wheat flour (AARI-11) at 5, 10, 15, 20 and 25% to prepare cookies. The wheat flour (AARI-11) contained crude fiber (0.57%), crude protein (10.71%) and total phenolic contents (1.35 mg/g) while apple pomace showed higher contents of dietary fiber and total phenolic contents i.e. 10.85% and 9.75 mg/g respectively. Maximum values of physical characteristics of cookies such as thickness and width were found in T 0 as 1.47 mm and 5.13 mm, respectively. On the other hand, spread factor and hardness changed and maximum value was observed in T 5 as 46.20 and 1555.5 n/m 2 respectively. Based on the sensory and compositional attributes, it was concluded that good quality cookies with improved organoleptic properties can be prepared through using 10% apple pomace powder with wheat flour.