Apple Powder Research Articles

Effect of hydrated apple powder on dough rheology and cookies quality

Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement) and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%), dough stability (from 6.7 min to 11.6 min) and prolonged dough development time (from 3.5 min to 11.0 min) and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU). It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3), diameter (from 4.7 cm to 4.2 cm), volume index (from 1.35 cm to 1.10 cm) and porosity (from 0.32 to 0.24). Sensory properties (taste, odour, stickiness, firmness and density) of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour.

Improving quality of apple powder confectionery

Comprehensive analysis of domestic and foreign literature on the use of processed products of vegetable raw materials in the manufacture of confectionery is conducted. Use of apple powder is promising direction in this case. Rational formulation and production technology of apple biscuit, fruit gingerbread, butter-apple and protein-apple creams were developed on the basis of the experimental elaborations and mathematical programming: a rational number of additives for biscuit – 10 %; gingerbread – 10 %; butter cream – 20 %, protein cream – 30 % of apple puree. New technologies promote rational use of raw materials and improve the quality of confectionery. Analysis of the chemical composition of the developed products represents a significant increase in the number of vitamins, minerals, and reducing calories. Quality models of proposed products were developed and built. The research results show an improvement of quality of products with the apple powder and to increase their biological value.

Phenolic Profiles and Contribution of Individual Compounds to Antioxidant Activity of Apple Powders.

Apples (Malus domestica L.) are the most common source of phenolic compounds in northern European diet. Besides pectins, dietary fibers, vitamins, and oligosaccharides they contain phenolic compounds of different classes. Apple powders are convenient functional forms retaining significant amounts of phenolic antioxidants. In this study reducing and radical scavenging profiles of freeze-dried powders of "Aldas,ˮ "Auksis,ˮ "Connel Red,ˮ "Ligol,ˮ "Lodel,ˮ and "Rajkaˮ were determined and phenolic constituents were identified using ultra high-performance liquid chromatography coupled to quadrupole and time-of-flight mass spectrometers. A negative ionization mode was applied and seventeen compounds: phenolic acids (coumaroylquinic, chlorogenic), flavonoids (quercetin derivatives), and procyanidin derivatives (B1, B2, and C1) were identified in all tested apple samples. Total values of Trolox equivalents varied from 7.72 ± 0.32 up to 20.02 ± 0.52 and from 11.10 ± 0.57 up to 21.42 ± 0.75 μmol/g of dry weight of apple powder in FRAP (ferric reducing antioxidant power) and ABTS (2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) postcolumn assays, respectively. The greatest Trolox equivalent values were determined for apples of "Aldasˮ cultivar. Chlorogenic acid and procyanidin C1 were the most significant contributors to total reducing and radical scavenging activity in all apple cultivars tested, therefore they could be considered as markers of antioxidant activity.

Environmental assessment of drying methods for the production of apple powders

Purpose The aim of this work is to analyse and minimise, using a life cycle approach, the environmental performances of apple powders’ production. Fruit powders, with respect to fresh fruits’ juices, are easier to handle and used as an ingredient for the production of baby foods, snacks, and other items. A detailed life cycle assessment (LCA) analysis was made to compare and optimise the two production processes, based on two drying techniques (drum or multistage drying), made by an Italian firm.

Addition of Cashew (Annacardium occidentale) Apple Powder into Diet Can Increase Body Weight and Intestinal Relative Weight in Broiler

Natural feed additives are continuously being sought to improve broiler performance. The aim of this research was to study the effect of cashew apple powder (A. occidentale powder) addition into broiler diet on body weight, relative weight of heart, liver, intestine and abdominal fat. One hundred and forty Day Old Chicks (DOCs) were randomly allocated and assigned into 4 treatment groups i.e., (1) Tc (commercial diet only), (2) T0.25% (commercial diet + 0.25% A. occidentale powder), (3) T0.5% (Commercial diet + 0.50% A.occidentale powder) and (4) T1.0% (Commercial diet+1.00% A. occidentale powder). The feed additives were given from day 5 to day 14. Each group consisted of 7 replicates with 5 bird in each replicate. Body weight was recorded weekly up to the 5th week. On day 35 one of each replicate from each group was sampled, sacrificed and organ weights were recorded. The results showed that A.occidentale powder increased significantly the body weight and relative intestinal weight (p

Life Cycle Assessment of Apple Powders Produced by a Drum Drying Process

This work aimed at evaluating the environmental performances of apple powders production based on a life cycle approach. Fruit powders are convenient, easy to handle and can be used to prepare several products such as snacks, beverages, bakery goods and baby foods. To preserve fruit nutritional properties, mainly three drying methodologies are used: convective or direct (for example, spray drying), indirect or contact (for example, drum drying), and freeze drying (lyophilisation). Among them, drum drying is often used in the case of large and continuous productions because of the simple structure of the dryers, less failure and low maintenance costs.In this work, a Life Cycle Assessment (LCA) study was performed to evaluate the environmental impacts of the industrial phases of apple powders production, obtained by a drum drying process. The system boundaries covered the industrial stages of the process, the distribution and the waste disposal (gate-to-gate and gate-to-grave approach). The materials and energy consumption and the emissions to air, soil and water were reported to the chosen functional unit (1 package of apple powder). Data were analysed using SimaPro8.0.3 software and the Ecoinvent database, in accordance with the reference standard for LCA (i.e., ISO 14040-14044) to identify environmental key performance indicators (KPIs).

Novel products from cashew apple - Jelly and cake

Cashew apple is a pseudo fruit formed by the swollen receptacle. It is highly nutritious and is a valuable source of sugar, minerals and vitamins. Ripe apple is very juicy and spongy having a unique flavour and smell. The astringent and acid principles in cashew apple produce a rough unpleasant and biting sensation on the tongue and throat, major draw back of the fruit which prevents the consumption of fresh fruits. Hence, the removal of astringency is the primary step in cashew apple processing. Technologies have been standardized for the detanning of cashew apple and clarification of juice as well as for the preparation of many value added products from cashew apple at Cashew Research Station, Madakkathara under Kerala Agricultural University. As a part of the preparation of novel products, a trial was carried out for standardizing the technology for the production of jelly and cake from cashew apple at Cashew Research Station, Madakkathara. Fresh apples collected from the field were washed well and cashew apple extract was prepared by boiling 250g cashew apple pieces in 500 ml water for 30 minutes. Jelly was prepared using the cashew apple extract, sugar, gelatin, guava fruit extract and china grass along with pineapple, mango pulp, ginger drops and cardamom powder in different combinations. Sensory scoring of the samples revealed that the sample prepared with cashew apple extract, sugar, gelatin and cardamom powder showed maximum acceptability and the exact consistency of jelly. In another trial, different types of cakes were tried from cashew apple powder. Cashew apples collected from the field were washed and detanned using common salt @ 5% and made into small pieces, then dried and powdered. This powder was used for making cake after mixing with sugar, maida , egg, butter, milk, baking powder etc in different combinations. The sample prepared by using 30g maida , 20 g cashew apple powder, 75 g butter, 200 g condensed milk and a pinch of baking powder showed maximum acceptability in the organoleptic scoring of the samples.

Acute anti‐hyperglycaemic effects of an unripe apple preparation containing phlorizin in healthy volunteers: a preliminary study

The health-promoting properties of apples are directly related to the biologically active compounds that they contain, such as polyphenols. The objective of this study was to prepare a low-sugar, fibre- and phlorizin-enriched powder from unripe apples and to gain insight regarding its anti-hyperglycaemic activity in healthy volunteers. The unripe apples (Malus domestica Borkh.) were collected 30 days after the full bloom day; blanched and pressed to obtain apple pomace which was then processed with a food cutter, oven-dried and milled to prepare apple powder. The concentrations of total sugars, water-soluble pectin and phlorizin in the apple preparation were 153.44 ± 2.46, 27.73 ± 0.51 and 12.61 ± 0.15 g kg(-1), respectively. Acute ingestion of the apple preparation improved glucose metabolism in the oral glucose tolerance test (OGTT) in six healthy volunteers by reducing the postprandial glucose response at 15 to 30 min by approximately two-fold (P < 0.05) and by increasing urinary glucose excretion during the 2- to 4-h interval of the OGTT by five-fold (P < 0.05). The results obtained indicate that the dried and powdered pomace of unripe apples can be used as a health-promoting natural product for the reduction of postprandial glycaemia and to improve the health of patients with diabetes.

Effect of drying and storage on bioactive components of jambhul and wood apple.

Jambhul and wood apple were subjected to two different drying methods to examine the effect of drying temperatures (80°C and 60°C) and influence of storage conditions viz., room temperature (25°C) and refrigeration temperature (4°C) on bioactive constituents of jambhul and wood apple powder for 90days. Results showed that retention of phenolics, ascorbic acid and antioxidant capacity such as ABTS, DPPH and FRAP in jambhul and wood apple were high at 80°C as compared to 60°C in both tray and IR drying. Anthocyanin and flavonoid significantly (p < 0.05) decreased at 80°C. Jambhul showed retention of 30.83% TPC, 10.40% TFC, 9.31%, TMAC, 12.75% ascorbic acid, 19.26% ABTS activity, 98.71% DPPH activity, and 27.78% FRAP activitys in IR drying; whereas wood apple showed more retention of 25.74% TPC, 61% ascorbic acid, 10.31% ABTS, 36.45% DPPH and 0.27% FRAP in tray drying (TD). During storage bioactive constituents in jambhul powder were preserved at refrigeration temperatures whereas in wood apple they were retained at room temperature.

Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

AbstractIn the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles

The effects of preharvest-dropped apple powder (PDAP) on the functional properties of instant fried noodles were investigated in terms of rheological, textural, and oil-resisting properties. When wheat flour was replaced with PDAP at 10, 20, and 30% by weight, the oil absorption index of wheat flour was reduced by 6 ∼ 9% while there was an increase in the temperature of starch gelatinization which could be attributed to its high content of dietary fiber and sugar. In a wheat dough system, the water absorption decreased with increasing levels of PDAP (55.9–37.0%) while the dough stability was enhanced (7.4–11.9 min). The rheological and textural measurements showed that the use of PDAP for wheat flour produced noodle dough samples with less viscoelastic and tensile properties, which could be correlated to the reduced breaking stress of fried noodles. Furthermore, the incorporation of PDAP into the noodle formulation produced a more compact and continuous structure of the noodle samples with fewer and smaller voids. Thereby, PDAP had a significant impact on the oil uptake of fried noodles which was reduced by 42% at a PDAP level of 30%.

Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute

Preharvest dropped apples from a weather disaster are generally discarded or used in animal feed due to reduced market value. In this study, they were utilised to produce dietary fibre-enriched materials (DFEMs) and their baking performance in a food system was then evaluated as a high-fibre and low-calorie flour substitute. Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2 g kg(-1)). The use of DFEMs increased the pasting properties of wheat flour and improved dough mixing stability. When DFEMs were incorporated in the cookie formulation (2, 4 and 6 g dietary fibre per serving), the cookie dough exhibited increased elongational viscosity and solid-like behaviour which became more pronounced with increasing levels of DEFMs. After baking, reduced spread was observed in DFEM cookies which could be readily attributed to their rheological characteristics. However, greater moisture retention by DFEMs produced cookie samples with softer texture. DFEMs prepared from preharvest dropped apples could be successfully evaluated in a cookie model system as a high-fibre and low-calorie substitute for wheat flour. This study suggests a new value-added application of preharvest dropped fruits, positively extending their use for better healthful diets.

Whole apple but not apple pectin affects cardiac pathology and the oxidative stress/antioxidant transcriptome in obese rats

Apples provide both pectin fiber and phytochemicals that may confer cardiac benefits. However, their comparative effects on hypertension and cardiac function are unknown. In the obesity‐prone Zucker Fatty rat, we compared three diets: freeze‐dried whole apple powder (APP, 10% w:w), apple pectin (PEC), or control (CON). Diets were matched for macronutrients and calories, and animals were provided equivalent food per day. Body weight, fat mass and lean mass were not significantly different among groups. However, APP caused progressive reductions in serial systolic blood pressure, while PEC only caused transient and non‐significant reductions. After 120 days, APP but not PEC reduced cardiac hypertrophy, improved diastolic function, increased cardiac output, and reduced fibrosis. APP also reduced plasma oxidative stress marker malonyldialdehyde. APP but not PEC affected the cardiac transcriptome related to pro‐inflammatory NFκB activation and to antioxidant defense. Both APP and PEC reduced cardiometabolic risk factors like serum triglycerides, total cholesterol and fasting glucose but increased fecal cholesterol and bile acid content. Results suggest that diet‐altered lipid and glucose handling did not reduce cardiac pathology. In addition, reduced tissue oxidative stress by whole apple may be critical to cardiac‐specific effects; apple‐derived phytochemicals may mediate these benefits.

사과가루를 첨가한 설기떡의 품질특성

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level. The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.

Development and Physicochemical Evaluation of Wine Produced from Cashew Apple Powder

Development and Physicochemical Evaluation of Wine Produced from Cashew Apple Powder

Physicochemical and Sensory Properties of Cassava Flour Biscuits Suplemented with Cashew Apple Powder

Physicochemical and Sensory Properties of Cassava Flour Biscuits Suplemented with Cashew Apple Powder

Processing of &lt;i&gt;Malus sylvestris&lt;/i&gt; and its temperature stability in triturates involving some pharmaceutical excipients

Apple fruits were processed by mashing and drying at 50, 70, 80 and 100 oC in a thermostated oven. The dried powders were then stored in air-tight transparent plastic containers for further analysis. Stability / incompatibility studies on apple powder with some tablet excipients were carried out by mixing 1 part of the powder dried at 70 oC with 1.5 parts of lactose, 3 parts of gelatin, 0.5 part of magnesium stearate, or 4.3 parts of sodium carboxymethyl cellulose, which was the ratio of each agent at which the triturate started flowing. Each mixture was heated at 70 oC for a total of 7hours. Some organoleptic properties of each treated mixture were then evaluated. Drying the apple at 100 oC for a shorter period gave better results than drying at 55 oC for a longer period. The stability studies revealed all the mixtures were relatively stable at 70 oC when each mixture was heated for not more than 2 hours.

PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALEL.) AND GUAVA (PSIDIUM GUAJAVAL.) FRUIT POWDERS

ABSTRACT Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients.

In Vitro Measures Used to Predict Anticancer Activity of Apple Cultivars and Their Comparison to Outcomes From a Rat Model of Experimentally Induced Breast Cancer

Experiments reported herein tested the hypothesis that cultivars of apple (Malus domestica Borkh.) would demonstrate anticancer activity in vivo as predicted by in vitro measures. Freeze dried powders of Red Delicious (RD), Fuji (FJ), Golden Delicious (GD), and Granny Smith (GS) apple cultivars were evaluated. Significant differences were noted among cultivars in total phenolics (P < 0.0001), flavonoids (P < 0.0003), oxygen radical absorbance capacity (P < 0.0001), and growth inhibition in the MDA-MB-468 human breast cancer cell line relative to vehicle-treated cells (P < 0.0001). These findings were extended to predict inhibition of the postinitiation phase of 1-methyl-1-nitrosourea-induced mammary carcinogenesis by freeze-dried whole apple powders of the same cultivars. Although rats fed apple-containing diets did not have lower incidence or multiplicity of cancers than rats fed control diet, a finding consistent with epidemiological reports on fruit and breast cancer risk, differences among cultivars were noted, with the greatest difference in cancer multiplicity between GS and RD (1.46 vs. 2.47 cancers/rat; P = 0.0159). The rate of cell proliferation in mammary carcinomas differed between GS and RD (P < 0.001), whereas the apoptotic rate did not. These findings suggest altered methodology for screening apples for anticancer activity and that more diverse apple cultivars with higher phytochemical content should be evaluated.