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.
Highlights
Apple (Malus sp.) is the most processed fruit that generates a high amount of apple pomace (AP)composed of peel, pulp, stems and seeds
Supernatant obtained by centrifugation at 12,000 rpm (Centrifuge MiniSpin®plus, Eppendorf, AG, Hamburg, Germany) for 10 min was tested for total polyphenolics (TPCs), TFC and radical scavenging activity towards DPPH and ABTS radicals as described in Sections 2.4.2 and 2.4.3
All-natural gluten-free apple pomace flour (APF) without preservatives, artificial colors, dyes or any additives was produced within the scope of this study at industrial scale from whole apple pomace (AP; peel, pulp, stems and seeds), by dehydration followed by grinding to the desired particle size as disclosed [16]
Summary
Apple (Malus sp.) is the most processed fruit that generates a high amount of apple pomace (AP)composed of peel, pulp, stems and seeds. Apple (Malus sp.) is the most processed fruit that generates a high amount of apple pomace (AP). The composition, health benefits and safety of AP were analyzed comprehensively [1]. It is high in dietary fibers (DF; soluble pectins, β-glucans, galactomanan gums and insoluble lignin, cellulose and hemicelluloses) [2,3] with antioxidant (AO), antitumor and hepatoprotective activities [4,5]. AP represents a rich source of polyphenolic compounds (catechins, procyanidins, phloridzin, phloretin glycosides, caffeic and chlorogenic acid, quercetin and cyanidin glycosides) with antioxidative, antiproliferative, anti-inflammatory, antidiabetic and cardioprotective effects [6,7,8,9]. Available food items with declared AP in their composition are still rare
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