Levels Of Pomace Research Articles

Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

Effects of pomace chemical composition and physical properties (hydration, density, particle size distribution, crystallinity), inclusion level (0, 50, 150, and 300 g/kg), and extrusion processing parameters including, moisture content (150 and 200 g/kg), and screw speed (150, 200, and 250 rpm) of selected fruit (cranberry, blueberry, grape, and apple) pomace-corn starch mixtures, on the expansion of extrudates were studied. All factors had significant main and interaction effects on expansion. Expansion values of pomace were observed in the following order from high to low: apple > cranberry > blueberry > grape at 200 g/kg moisture content. Total dietary fiber and insoluble dietary fiber content of pomace were negatively correlated (p < 0.01) with the expansion. However, a positive correlation between soluble fiber content and expansion ratio was found at 300 g/kg pomace level (p < 0.05). At 300 g/kg pomace level, sugar might have aided to increase the expansion ratio significantly (p < 0.01), suggesting interactions between the fiber, and other components present in the pomace with the starch during expansion. Higher crystallinity might result in a lower expansion (p < 0.01). These results show the presence of positive active interactions between the pomace components and the starch molecules.

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

AbstractCorn grits blended with defatted soy flour (30‐50%) and apple pomace (0‐20%) were extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion temperature, screw speed and moisture content) on the extrudates' textural properties, cellular structure and molecular conformation were studied. Results show that increase in the apple pomace level (0 to 20%) and extrusion temperature (100 to 140°C) decreased the hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower hardness was associated with higher crispness and brittleness. SEM examination revealed that higher temperature and shear were responsible for the damage of the cellular structure of the extrudates. Presence of air cells indicated crisper extrudates. FTIR showed that there were significant changes in the components in the formulation due to extrusion. This study showed the variation in internal structure and molecular bonds and their effect on the texture of the extrudates containing apple pomace.Practical applicationsTextural and structural properties of extrudates containing novel blend of apple pomace, defatted soy flour and corn grits were examined. The information generated from this research will help in formulating extruded products with high levels of protein and fiber.

Grinding levels of raspberry pomace affect intestinal microbial activity, lipid and glucose metabolism in Wistar rats

This study presents the effect of raspberry pomace and its grinding level on microbial activity in the gastrointestinal tract as well as on the parameters involved in the regulation of lipid and glucose metabolism in Wistar rats. The nutritional experiment was performed using 24 male Wistar rats, which were divided into 3 groups of 8 animals each. The animals were fed a standard diet (C) or a modified diet containing 7% raspberry pomace subjected to standard (SG) or fine (FG) grinding. Finer grinding increased the concentration of polyphenols and altered the composition of the dietary fibre, thereby affecting the intestinal microbial activity and related mechanisms that regulate systemic parameters. The FG diet considerably increased the level of total ellagitannin metabolites in the colon (23.56 μg/g for SG and 79.54 μg/g for FG) and plasma (0.029 μg/mL for SG and 0.041 μg/mL for FG) and reduced β-glucuronidase and α-glucosidase activity (19.2 and 19.7 for SG and 13.3 and 8.7 μmol/h/g for FG, respectively) and short-chain fatty acid production (55.84 μmol/g for SG and 48.60 μmol/g for FG) in the caecum. Compared to the SG, the FG diet improved the antioxidant capacity of water-soluble substances in plasma (4.34 μg/mL for SG and 4.92 μg/mL for FG). Both diets with raspberry pomaces increased the plasma HDL cholesterol (0.48 mmol/L for C, 0.56 mmol/L for SG, 0.57 mmol/L for FG) and decreased the atherogenic index (AI = (TC-HDL)/HDL: 2.57 for C, 1.98 for SG, 2.00 for FG). The FG diet resulted in the lowest plasma glucose level (10.8 mmol/L for C, 8.2 mmol/L for SG, 7.3 mmol/L for FG). In conclusion, both diets with raspberry pomaces modulated intestinal microbial activity and related systemic parameters; however, FG pomace exhibited greater inhibitory effects than SG pomace in the lower gut environment and glucose metabolism.

Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality

This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42 days. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P ≤ 0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P ≤ 0.05). Overall, meat quality traits were not negatively affected by GP inclusion (P > .05). Gross profit was influenced by diet, with an optimum inclusion level at 12.2% (quadratic; P ≤ 0.05). Overall, inclusion of 12.2% GP in lamb finishing diets at the expense of oat bran and wheat bran middlings improved lamb productivity, without compromising meat quality.

Effect of feeding graded levels of apple pomace on growth performance, haemato-biochemical parameters and rumen metabolites in crossbred calves

To study effect of feeding graded levels of apple pomace on performance of crossbred calves,90 days growth trial followed by 6 days metabolic trail was conducted on 16 female Jersey crossbred calves divided into four equal groups with control (T0) fed concentrate diet without apple pomace and experimental groups viz, T1, T2 and T3, where maize was replaced by 25%, 50% and 75% of apple pomace, respectively. There was no significant difference in dry matter intake, growth performance, feed conversion ratio and digestibility coefficients of CF, NFE, ADF and HC with inclusion of apple pomace in calf ration; however digestibility of DM, OM, CP, EE and NDF reduced significantly at higher inclusion level (75%). There was also no significant difference in nutritive value of the experimental diets with respect to %DCP and %TDN, ME, DE and NR. There was no significant difference in the mean haemato-biochemical values, however significant (P LESS THEN 0.05) effect of feeding apple pomace was observed on total serum proteins with lower values in animals of T3group as compared to control. Similarly non-significant differences were observed in ruminal pH, TVFA, total nitrogen, NH3-N, TCA-ppt. N and NPN values.

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

The incorporation of dried black currant pomace (BCP) in wheat dough is a possible way to increase the sustainability of the production chain by adding value to a by-product from juice processing that is up to now regarded as waste. The partial replacement of wheat flour by dried black currant pomace (BCP) increased the water absorption of dough and dough development time. Small strain oscillatory rheology showed that dough stiffness increased with increasing levels of pomace addition (G' at 1 Hz was 8.2 kPa for the reference, and 49.7 kPa for dough with 30% BCP). This result is supported by the higher dough stability observed in farinograms. After simulated baking, dough with 30% BCP showed higher storage and loss moduli compared to the reference and to dough with lower levels of BCP. The increased structural strength that comes with increasing pomace levels is explained by interactions with gluten matrix through hydrogen bonds. The gluten is less developed through the existence of BCP which results in a lower stickiness, resistance and extensibility of the dough. Scanning electron microscopy and fluorescence light microscopy images showed the disruption of gluten film by fibre incorporation. Considering those influences on dough properties, it can be reasoned that dough with 10% BCP would produce products with satisfying characteristics, whereas higher application levels cannot be recommended without using additives to increase the gluten strength.

The Effects of Supplemented Biscuit with Different Levels of Olive Pomace on Feeding Diabetic Rats

This work was conducted to study the effects of different levels of olive pomace (OP) on body weight gain, feed intake and feed conversion efficiency of rats. Experimental rats nutrition supplemented to diabetic rats (7 rats in each group) for 42 day. After the 42nd day, chemical analysis of marker enzyme (MDA, TAC and SOD), liver function (ALT, AST and T-protein), kidney functions (Creatinine and Blood urea), lipid profile (triglycerides, total cholesterol, HDL, LDL and vLDL), and haematological analysis was recorded. The highest effects of supplementation of olive pomace in rats nutrition on body weight of rats, were 200, 200, 205 and 225 g, of treatments (2.5, 5, 7.5 and 10% of OP), respectively as compared with normal control (0 % OP), which was 190 g. Also, the most effective treatments were 10% of OP of blood biochemical and haematological parameters, comparing with normal nutrition. Therefore, it is recommended to add olive pomace at 5%, 7.5% and 10% in rats nutrition to improve performance and health.

Response Surface Methodology for Development and Characterization of Extruded Snack Developed from Food-by-products

The aim of the present study was to optimize the extrusion process for pineapple-based snacks using response surface modelling approach. A blend of pineapple waste pulp powder (0–20%), broken rice (0–80%) and pigeon pea (0–20%) were extruded in a twin-screw extruder. The effects of feed moisture, barrel temperature, screw speed on product responses viz., specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness and expansion ratio (ER) was studied using response surface methodology. The formulation was extruded at different moisture content (14–18%), screw speed (400–550 rpm) and die temperature (120–180°C). The extrudates developed under optimized conditions contains 5.27% of moisture wb, 4.96% of protein, 3.05% of fibre, 2.18% of ash and colour L-value of 66.18, a-value of 1.91, b-value of 16.71. Feed moisture had significant effect on all products responses, whereas pineapple pomace level and barrel temperature, both independent variables, had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in pineapple pomace level decreases the BD, WAI and hardness of the snacks, whereas increase in barrel temperature decreases the SME, BD, WAI and hardness but increases the WSI. Optimized extrusion parameters for preparation of snacks were 17.16% moisture, 120° temperature and 6% pineapple pomace powder.

Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry juice processing) inclusion into corn starch extrudates on their direct expansion characteristics. The effect of pomace particle sizes (whole unfractionated ( 500 μm), 500 μm) and levels of pomace inclusion (0, 5. and 15% (w/w)) were specifically investigated. Feed moisture content of 15.5 ± 0.5% (w.b.) and the extruder barrel temperature of 140 °C were kept constant with varying extruder screw speed (150, 200, and 250 rpm). The radial expansion ratio (ER) increased with 5% pomace level of inclusion compared with control but decreased significantly (p < 0.05) at 15% inclusion. Particle sizes significantly affected ER (p < 0.05) with smaller particle sizes resulting in increased ER at all levels of pomace. Adding cherry pomace significantly decreased water absorption index (WAI) and water solubility index (WSI) with smaller particles leading to higher WSI. Extrusion process did not reduce the total phenolic content (gallic acid equivalents). Inclusion of the smallest particle size (<125 μm) cherry pomace at 5% level of inclusion yielded extrudates with the highest expansion ratio among all treatments, including the control. The scanning electron images suggested improvements in the extrudate surface and the internal cell structures. The results indicated the presence of active interactions between the cherry pomace and starch during the expansion process which is not present as an inert material.

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

AbstractThe nutritional profile of apple pomace and soy makes them ideal for development of a new extruded snack food with health benefits. Understanding how blend of apple pomace, defatted soy flour, and corn grits behave under different process conditions during extrusion will help in formulating the extrusion process. Experimental design with apple pomace level (0–20%), barrel and die temperature (100–140 °C), screw speed (100–200 rpm), and moisture content of blend (14–20% wet basis) as independent variables produced 27 different combinations that were studied using response surface methodology to investigate the effect of these variables on system parameters (apparent viscosity, mass flow rate, torque, die pressure, dough temperature, and SME). As the temperature profile increased, apparent viscosity, die pressure and specific mechanical energy decreased. Increase in apple pomace level resulted in significant (p &lt; .05) decrease in apparent viscosity, SME, and torque, and significant (p &lt; .05) increase in the mass flow rate. Response surface regression models were established to correlate the system parameters to the process variables. The data obtained from the study could be used for control of extrusion process of blends containing the aforementioned ingredients.Practical applicationsDuring extrusion process, the shearing effect of screws along with thermal energy and other extruding conditions modifies the rheological, physical and chemical properties of the raw materials. Investigating the changes in system parameters will provide better insight into understanding such modifications. In this study, we have chosen raw materials that are high in protein and fiber, and the effect of extrusion processing on the system parameters such as viscosity, SME, MFR, and torque was evaluated. The study provides new experimental data of system parameters of apple pomace‐soy flour‐corn grits dough during single screw extrusion. The results obtained will be of great significance for formulation and development of snacks using the above mentioned raw materials.

Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging acti...

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

One of the potential raw materials which could be used for production of food with added nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, requirements of consumers for diverse food with potential for health benefits impose the need for creation of products made from different cereals. In this respect, the aim of this study was to evaluate the influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies. The whole grain rye flour was substituted with tomato pomace powder in two levels (15% and 25%) in the standard formulation of short-dough cookie. The quality of final products was evaluated by instrumental and sensory methods. The results clearly demonstrated that redness (+a*) and yellowness (+b*) were highly influenced by level of tomato pomace in the cookie formulations due to its content of carotenoid pigments. The spread factor of the cookies made with addition of tomato pomace powder was higher than the control sample. Hardness of the cookie samples decreased for approximately 50% for the cookie sample with 25% tomato pomace level substitution when compared with control sample. According to the results of sensory analysis, substitution level of 15% caused decrease of surface roughness, fracturability, and granularity, as well as increase of caramel flavour intensity. Substitution level of 25% caused higher degree of cookie softening and more pronounced tomato flavour.

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Abstract Corn starch was extruded with the inclusion of carrot pomace at levels of 5, 10, and 15 g/100 g at three different feed moisture levels of 15, 22.5 and 30 g/100 g. Corn starch without any added pomace was extruded as a control treatment. A thorough evaluation of the extrudate properties (expansion ratio, unit density, water solubility index, water absorption index, microstructure, and β-carotene content) was conducted to understand the role of the insoluble fiber in the carrot pomace on the extrusion process, specifically relating to expansion. The best expansion was observed in the extrudates with 5 g/100 g carrot pomace inclusion, and at 15 g/100 g feed moisture. The surface of this extrudate also improved, compared to the control and extrudates with higher levels of pomace inclusion. The extrudates with higher levels of carrot pomace showed a significant decrease in expansion. Overall, the results showed that the level of carrot pomace inclusion had significant impact on the extrudate quality.

Effects of untreated two‐phase olive mill pomace on potted olive plantlets

ABSTRACTTwo‐phase pomace represents an important environmental problem in Mediterranean areas. With its high organic content, direct application of two‐phase pomace in the field is recommended to improve soil organic carbon levels and fertility. However, this does not consider any antagonistic effects that this application might have on root proliferation and biomass partitioning. We studied the effects of untreated two‐phase pomace on properties of growth substrate, and on shoot and root growth and biomass allocation of potted olive plantlets. A pot experiment was carried out in a greenhouse over 90 days, with five levels of two‐phase pomace and using two olive cultivars. The effects on shoot growth, leaf pigment content and maximum quantum efficiency of photosystem II (ΦPSII) were assessed each month. After 90 days, the shoot and root biomass of the olive plants was quantified, along with total organic matter, and carbon, nitrogen and polyphenol contents of the growth substrate and shoots, and the fine root nutritional status. Two‐phase pomace increased the total organic matter, total nitrogen and polyphenol contents of the growth substrate. It significantly altered biomass partitioning in the olive plantlets, with reduced shoot dry mass and leaf area, and new shoot formation. It also increased fine and total root dry mass for all two‐phase pomace levels except 40%. There were no significant differences in leaf pigment content and ΦPSII across the treatment levels. Therefore, application of untreated two‐phase pomace at more than 4% induces a severe imbalance in olive plantlet biomass partitioning, and shoot and root growth.

Effect of apple pomace on quality characteristics of brown rice based cracker

Formulation of gluten free crackers based on brown rice flour from two varieties and apple pomace was studied during the present investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properties except pasting temperature which increased with increase in pomace level. The hunter colour value (L∗) and fracture force of crackers are decreased with increase in pomace level. The crackers were investigated and compared for composition, antioxidant properties (DPPH, total phenolic content, total flavonoid content, reducing power), minerals and sensory properties. The increased amount of apple pomace in the flour formulation resulted in higher antioxidant properties, total dietary fibre and minerals in the final product. Based on the present study, pomace based rice crackers have good potential for consumer and regarded as health promoting functional food, especially for coeliac disease patients.

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread.Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85–100% flour weight, OP 0–8% flour weight and proofing time 35–100min) as being crucial in the development of acceptable bread.Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49min. Total fibre content of the control bread (2.1%) was successfully increased to 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.

English

Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140&deg;C) on the quality of the extruded products. Regression equation describing the effect of each variable on the system parameters and product responses were obtained. In all the experiments, the responses were almost equally affected by changes in tomato pomace level, feed moisture, extrusion temperature and screw speed. Increase in barrel temperature results in maximum expansion, minimum hardness and maximum water absorption index (WAI). Higher tomato pomace proportion in feed composition showed minimum expansion, maximum bulk density, minimum WAI and maximum water solubility index (WSI). The compromised optimum condition obtained by numerical optimization were: barrel temperature, 137.01&deg;C, screw speed 343.48 rpm, feed moisture 13.86% and tomato pomace 21.31%. The findings of this study demonstrate the feasibility in development of value added extruded products from tomato pomace and sweet potato flour. Key words:&nbsp;Twin screw extrusion, sweetpotato flour, tomato pomace, response surface methodology.

Effects of grape pomace and grape seed flours on cookie quality

The effects of grape pomace flours, whole grape pomace flour (WPF), pomace flour without seeds (PFWS) and seed flour (SF), on cookie quality were evaluated. Total dietary fibre (TDF) and total phenolics (TP) of WPF, SF and PFWS was determined as 88.7, 83.0 and 62.0% and 357.5, 542.8 and 62.0 g/kg GAE, respectively. TDF and TP of cookies had increased in proportion to rising pomace level. TP and antioxidant activity of cookies containing 10% SF was found to be higher (153.10 g/kg GAE and 5.61 mg/ml, respectively) than others. PFWS had no significant effect on total phenolic and antioxidant activity of cookies. Grape pomace did not significantly affect the width, thickness and spread ratio of cookies. The cookies containing 5% SF was most appreciated in terms of sensorial properties and purchasing intent. When the usage level of grape pomace flours exceeded 10% for all cookie samples, general acceptability and affordability significantly decreased.

Apple pomace as a potential ingredient for the development of new functional foods

SummaryExtruded snacks and baked scones were formulated with increasing levels (0–30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (P &lt; 0.05) the proximate composition of the final products, except for the content of starch of baked scones. At this level of incorporation, the fibre content, phenolic content and antioxidant capacity (DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and β‐carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred; however, the DPPH radical scavenging activity of final products was not affected.

Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits

The aim of this study was to determine how a feeding plan characterized by different levels of tomato pomace (TP) supplementation influences the carcass characteristics, the chemical, physical and sensorial characteristics of rabbit meat. 144 weaned crossbred rabbits were divided into three groups of 48 each. The first group was fed a basal diet without TP, while the other two groups were fed the basal diet after replacing part of the diet with TP at 3% and 6%, respectively. There was a significant difference between the experimental groups in terms of live and carcass weights. The meat of rabbits fed on a 6% TP diet exhibited higher yellowness (b*) and Chroma values when compared to others. The saturated fatty acid content in the longissimus dorsi muscle and perirenal fat decreased significantly with increasing TP inclusion, while polyunsaturated fatty acids increased. Furthermore, our results indicate that a diet integrated with 6% TP could influence positively the overall preference of cooked meat.