Abstract
ABSTRACTDRUM‐DRIED APPLE POMACE (DDAP), an edible by‐product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc‐dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all‐purpose flour in the crust and 40% (w/w) of the quick‐cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.
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