Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Sudha, M. L.; Baskaran, V.; Leelavathi, K.

doi:10.1016/j.foodchem.2006.12.016

Cited by 534 publications

(455 citation statements)

References 21 publications

Supporting

Mentioning

344

Contrasting

Unclassified

Order By: Relevance

“…Adding apple fiber as a source of dietary fiber into fish mince based products has not been studied. Apple fiber and apple pomace can be used in cakes, muffins (Chen et al 1988;Massodi et al 2002;Sudha et al 2007), and bread (Chen et al 1988;Masoodi and Chauhan 1998;Gomez et al 2003). The objective of the study was to determine the different size and types of dietary fiber on the quality of fish patties stored at between 0-4ºC.…”

Section: Introductionmentioning

confidence: 99%

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Cadun¹

2015

J Food Health Sci

View full text Add to dashboard Cite

Abstract:The effect of different types (wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat fibers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Cadun¹

2015

J Food Health Sci

View full text Add to dashboard Cite

show abstract

“…A small part of them are utilized as ingredients for animal feed and fertilizer, although this practice poses some environmental and ecological problems (Sudha et al, 2007). Unripe apples contain fairly high levels of polyphenol (Adil et al, 2007;Sudha et al, 2007), which has been reported to have various physiological functions including anti-allergic activity (Kojima et al, 2000;Akiyama et al, 2005), anti-cancer activity (Yanagida et al, 2000), and anti-arteriosclerosis activity (D'Angelo et al, 2007). Some of the agricultural solid by-products like fruit pomace and peel had also been studied for their potential exploitation because of the high contents of polyphenol (Makris et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Zheng

Hwang

Chung

2009

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 °C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.

show abstract

“…Dietary fibre linked with soy proteins by their functional properties has been widely utilised in various branches of the food industry, including the meat industry [11]. Potato skins, a byproduct of the industry of potatoes shells, are rich in fibre and also have been used as a source of dietary fibre in breadmaking [12]. The seeds of Salvia hispanica L., better known as chia, are a pseudocereal rich in soluble and insoluble fibre, and they contain 25% to 35% polyunsaturated fatty acids, antioxidants, such as cinnamic, chlorogenic and caffeic acid, and the flavonoids myricetin, quercetin and kaempferol [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Álvarez¹,

Dublán‐García²,

Martínez³

et al. 2017

JFSE

View full text Add to dashboard Cite

Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

show abstract

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Cited by 534 publications

References 21 publications

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Effects of Fibers on the Quality of Fish Patties Stored at (0-4ºc)

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Contact Info

Product

Resources

About