Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

Abstract

As food waste, apple pomace contains significant amount of dietary fibre that makes it a potential source of dietary fibre. In previous studies, partial substitution of wheat flour using apple pomace flour was done up to 30% due to problems in texture of the products. Since waffle cone shows originally hard texture compared to the previously studied bakery products, the present study expected that the partial substitution can be done beyond 30%. Utilization of local apple pomace, particularly Manalagi apple, as source of dietary fibre was performed to improve nutritional value of waffle cone. Collected pomace was dried at 50°C for 24 hours in a cabinet dryer. Afterwards, the dried pomace was ground with herb grinder and sieved using an 80-mesh sieve to obtain dried apple pomace powder. Objective of this study was to determine the total dietary fibre, hardness, friability as well as some organoleptic properties of waffle cones at 50 and 70 % partial substitution levels. Partial substitution at 50 and 70 % resulted in significant improvement of total dietary fibre at 13.55 and 14.59 %, respectively. Despite of hard and non-crispy texture, comparable sensory properties to the traditionally made waffle cone can still be achieved. Considering the total dietary fiber content, texture and sensory results, 70% partial substitution level is seen as the optimum level with panelists overall acceptance of ‘slightly like’.