Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

Abstract

Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

“…The water holding capacity was corrected by the addition of a mass of the presumably soluble constituents removed to the measured weight increase after the soaking and centrifugation of the powder (WHC-c). The solubility of APF samples and AE was determined as described previously [18].…”

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

“…The inconsistencies in the literature data could be explained by differences in the AP used to enrich yogurt, yogurt types, and variations in the conditions applied during preparation. The gentle conditions applied in producing APF maintain a whole set of functional properties such as water and oil holding capacity, known to be related to the presence of soluble and insoluble fibers, respectively [11]. The total content of fiber in APF has been reported to be 45% [19] while pectine represented approximately 10% [18].…”

“…Moreover, AP waste management could respond to a decades-long challenge. So far, AP has been used as an ingredient in cakes, cookies, biscuits, pie filling, jellies, snacks, wheat bread, noodles, sausages, and yogurt [ 4 , 9 , 10 , 11 , 12 , 13 ]. Yogurt is one of the most popular food products with functional properties, commercially used as a carrier for gut-friendly bacteria and bioactive food ingredients [ 14 ].…”

“…Studies on yogurt supplemented with minimally processed AP are scarce, and none of them refer to yogurt fortified with AP flour (APF) produced industrially by the innovative technological process developed recently (dehydration below 55 °C and grinding without heating) [ 17 ]. The thermal stability [ 18 ] and functional properties of APF [ 11 ], as well as the effects of its presence in a high fat and sucrose diet (HFSD) on glucose metabolism and obesity [ 19 ], were recently reported. Supplementation with APF (0.5% w/w ) decreased body weight gain (BWG) and glycemia, and improved glucose tolerance, in mice exposed to an HFSD.…”

Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants

“…In addition, the response of the functional properties of the xoconostle powder could be affected by the particle size that we use (500 µm). According to Zlatanović et al [53], the functional properties as swelling, oil holding, and hydration capacity are reduced with the decrease of particle size. Raghavendra et al [54] established that the range to preserve these functional properties is between 550 to 1127 µm.…”