Apple pomace - a functional ingredient in the manufacture of novel foods

Abstract

In bakery technology, apple pomace added to the manufacture of bread or pastries from wheat flour improves the content of dietary fiber. The addition of apple pomace positively influenced the sensory characteristics (smell, taste and texture of the core) and delayed staling progress of bakery products. In the case of muffins, the substitution of wheat flour with grape pomace up to 20% led to the accumulation of the highest score in the sensory analysis for color, taste and texture. Exceeding the concentration of pomace over 20%, influenced the sensory quality, as the color of the crust and core darkened from light yellow to brown. Also, apple pomace increased the biological value of the muffins, in particular the total polyphenol content, dietary fiber and antioxidant activity. The substitution of sugar with apple pomace in the technology of biscuit manufacturing, led to the reduction of the glycemic index from 70 to 60 c.u. In the confectionery industry, apple pomace is recommended in the manufacture of gelatinous products due to its high content of pectin and flavor compounds.