Abstract
Agro-industrial waste material is a rich source of various bioactive components and fiber. Apple pomace is a by-product of apple juice processing unit. It contains a plethora of phenolic compounds and dietary fiber. The addition of apple pomace in bakery items is a judicious approach to utilize the apple juice processing industry waste material in nutritional product development. Purposely, in the current research the apple pomace was collected from the juice processing industry followed by drying at 58–60 °C. The dried pomace was ground added in wheat flour (AARI-11) at 5, 10, 15, 20 and 25% to prepare cookies. The wheat flour (AARI-11) contained crude fiber (0.57%), crude protein (10.71%) and total phenolic contents (1.35 mg/g) while apple pomace showed higher contents of dietary fiber and total phenolic contents i.e. 10.85% and 9.75 mg/g respectively. Maximum values of physical characteristics of cookies such as thickness and width were found in T0 as 1.47 mm and 5.13 mm, respectively. On the other hand, spread factor and hardness changed and maximum value was observed in T5 as 46.20 and 1555.5 n/m2 respectively. Based on the sensory and compositional attributes, it was concluded that good quality cookies with improved organoleptic properties can be prepared through using 10% apple pomace powder with wheat flour.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC International (2000) Approved methods of the American association of cereal chemists. 10th Ed. 54:21
Ahmad S, Pasha I, Saeed M, Shahid M (2017) Principal component analysis and correlation studies of spring wheats in relation to cookie making quality. Int J Food Prop 20(10):2299–2313. https://doi.org/10.1080/10942912.2016.1236273
Ajila CM, Prasada Rao UJS (2013) Mango peel dietary fibre: composition and associated bound phenolics. J Funct Foods 5(1):444–450. https://doi.org/10.1016/j.jff.2012.11.017
Boyer J, Liu RH (2004) Apple phytochemicals and their health benefits. Nutr J 3(1):5. https://doi.org/10.1186/1475-2891-3-5
Chandio AA, Yuansheng J, Magsi H (2016) Agricultural sub-sectors performance: an analysis of sector-wise share in agriculture GDP of Pakistan. Int J Econ Finance 8(2):156–162. https://doi.org/10.5539/ijef.v8n2p156
Fernández-Ginés J, Sayas-Barberá E, Sendra E, Pérez-Alvarez JA (2003) Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. J Food Sci 68(2):710–714. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
García YD, Valles BS, Lobo AP (2009) Phenolic and antioxidant composition of by-products from the cider industry: apple pomace. Food Chem 117(4):731–738. https://doi.org/10.1016/j.foodchem.2009.04.049
Gazalli H, Malik AH, Jalal H, Afshan S, Mir A (2013) Proximate composition of carrot powder and apple pomace powder. Int J Food Nutrit Safety 3:25–28
Jensen WA (2013) Design and analysis of experiments by douglas montgomery: a supplement for using JMP. SAS Institute Inc., Cary
Kara M, Sivri D, Köksel H (2005) Effects of high protease-activity flours and commercial proteases on cookie quality. Food Res Int 38(5):479–486. https://doi.org/10.1016/j.foodres.2004.09.012
Kaur A et al (2013) Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Res Int 53(1):63–72. https://doi.org/10.1016/j.foodres.2013.03.009
Khanizadeh S et al (2008) Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Compos Anal 21(5):396–401. https://doi.org/10.1016/j.jfca.2008.03.004
Kohajdová Z, Karovičová J, Magala M, Kuchtováet V (2014) Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chem Pap 68(8):1059–1065. https://doi.org/10.2478/s11696-014-0567-1
Ktenioudaki A, O’Shea N, Gallagher E (2013) Rheological properties of wheat dough supplemented with functional by-products of food processing: brewer’s spent grain and apple pomace. J Food Eng 116(2):362–368. https://doi.org/10.1016/j.jfoodeng.2012.12.005
Lamghari El Kossori R et al (2000) Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity and in vitro digestibility of casein. J Sci Food Agric 80(3):359–364. https://doi.org/10.1002/1097-0010(200002)80:3%3c359:AID-JSFA534%3e3.0.CO;2-8
Meilgaard MM, Civille GV, and Carr T (2007) Overall difference tests: does a sensory difference exist between samples? In: Sensory evaluation techniques, 4th ed. CRC Press, New York, pp 63–104
Moazzezi S, Seyedain S, Nateghi L (2012) Rheological properties of barbari bread containing apple pomace and carboxy methyl cellulose. Life Sci Jl 9(3):1318–1325
O’Shea N, Arendt EK, Gallagher E (2012) Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov Food Sci Emerg Technol 16:1–10. https://doi.org/10.1016/j.ifset.2012.06.002
Pareyt B, Delcour JA (2008) The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Crit Rev Food Sci Nutr 48(9):824–839. https://doi.org/10.1080/10408390701719223
Parmar I, Vasantha Rupasinghe HV (2012) Optimization of dilute acid-based pretreatment and application of laccase on apple pomace. Biores Technol 124:433–439. https://doi.org/10.1016/j.biortech.2012.07.030
Schieber A et al (2003) A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innov Food Sci Emerg Technol 4(1):99–107. https://doi.org/10.1016/S1466-8564(02)00087-5
Schneeman BO, Gallaher D (1985) Effects of dietary fiber on digestive enzymes. Proc Soc Exp Biol Med 180(3):409–414. https://doi.org/10.3181/00379727-180-42197
Suárez B et al (2009) Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace. Food Chem 120(1):339–342. https://doi.org/10.1016/j.foodchem.2009.09.073
Sudha M, Baskaran V, Leelavathi K (2007) Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104(2):686–692. https://doi.org/10.1016/j.foodchem.2006.12.016
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Usman, M., Ahmed, S., Mehmood, A. et al. Effect of apple pomace on nutrition, rheology of dough and cookies quality. J Food Sci Technol 57, 3244–3251 (2020). https://doi.org/10.1007/s13197-020-04355-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04355-z