Direct Use of Apple Pomace in Bakery Products

DRUM-DRIED APPLE POMACE (DDAP), an edible by-product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc-dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all-purpose flour in the crust and 40% (w/w) of the quick-cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.     

FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS‐VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

ABSTRACT

The effect of pomace type and level of inclusion on the quality and rheological characteristics of sous‐vide processed apple puree (Bramley's Seedling) was evaluated. Purees containing apple (Shampion freeze‐dried, Shampion, Ariwa) and blackcurrant pomaces, at inclusion levels of 0, 2.5 and 5% w/w, were processed by sous‐vide (P₉₀ > 10 min). Reductions in L* color values (P < 0.001) were observed in pomace type and inclusion level. Shampion pomace had the highest (P < 0.001) sensory acceptability (3.63) of the pomaces (control 4.21). Both pomace type and increasing pomace inclusions influenced (P < 0.001) rheological properties. This was supported by texture analysis, i.e., increase (P < 0.001) in extruded force with increasing pomace inclusion. The best performing pomace (Shampion) was included in sous‐vide purees at eight levels (0, 2.5, 5, 6, 7.5, 9, 10 and 12.5%, w/w). The highest pomace inclusion gave the firmest purees without affecting color. Sensory data indicated that purees with up to 7.5% w/w pomace were acceptable.

PRACTICAL APPLICATIONS

Research has concluded that consumption of fruits and vegetables in Europe is substantially below World Health Organization guidelines (<400–600 g/day). As fruits are a significant source of fiber, it is important that their intake is maintained as part of a healthy diet. Providing a choice of fresh and minimally processed fruit products is the key to increasing consumption. Following the success of ready‐meals, the expectation for similar retail success exists for ready‐desserts. This study focused on assessing the effect of pomace inclusions on the quality parameters of sous‐vide processed Bramley's Seedling apple purees. The development of these products would benefit both consumers (health) and processors (cost‐effective way of adding value) alike. Inclusions of pomaces had significant effects on color, sensory and rheological parameters of apple purees. These outcomes may be of benefit to the food industry to develop better products.     

桑葚全果粉与果渣粉对曲奇饼干品质和抗氧化特性的影响

桑葚资源丰富,加工副产物桑果渣开发利用较少。本文对比分析桑葚果渣粉与全果粉营养品质及两种桑葚粉不同添加量（1%、3%、5%、7%、9%）对曲奇饼干品质及其抗氧化特性的影响,得出桑葚果渣粉添加量对曲奇色泽、硬度、断裂形变、抗氧化特性与感官评分都有显著的影响（P<0.05）;桑葚全果粉添加量对曲奇色泽、硬度、抗氧化特性有显著性影响（P<0.05）,对曲奇断裂形变和感官评分没有显著性影响（P>0.05）。L、a*和b*都随着两种果粉添加量的增加而逐渐降低,与果渣粉组相比,添加全果粉曲奇L、a*和b*下降幅度更快;添加两种桑葚果粉的曲奇硬度呈现先增加后降低再升高的趋势;曲奇抗氧化能力与两种果粉添加量成正比,且全果粉对曲奇总抗氧化能力、抑制产生超氧阴离子能力更强。综合感官评价结果得出添加3%的桑葚果渣粉或7%的全果粉制作的桑葚曲奇品质和口感效果最佳。     

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

The effects of blanching and drying treatments on stability, physical properties, and antioxidant activity of apple pomace polyphenols were evaluated. Blanched and unblanched apples were extracted, and the pomace was dried in a cabinet dryer at a speed of 3 m/s at 50 °C, 60 °C, 70 °C, and 80 °C. The color, total phenolics, flavonoids, individual polyphenolic compounds, anthocyanins, and total antioxidant activity were analyzed. The blanching process caused a major retention in color, total polyphenolic content, and total flavonoid content for fresh apple pomace when compared with fresh unblanched pomace. Drying of either fresh blanched or fresh unblanched pomace caused a significant reduction (P < 0.05) in total polyphenol and flavonoid content leading to a reduction in the total antioxidant activity. When compared with the unblanched treatment, drying the blanched pomace at 80 °C resulted in a product with significant amounts of total phenolics, flavonoids, and antioxidant activity. The individual phenolic compounds were significantly increased (P < 0.05) in blanched pomace that was not dried when compared with unblanched samples. Drying blanched apple pomace did not cause a significant change in the concentration of individual polyphenolic compounds, but drying unblanched apple pomace caused a reduction in the concentrations of epicatechin and caffeic acid, with an important reduction in p-coumaric acid at temperatures higher than 60 °C. However, the drying process caused a significant reduction in the antioxidant capacity. Therefore, a combination of blanching and drying processes for apple pomace results in a product that maintains antioxidant capacity.     

Valorisation of grape pomace (cv. Muscat) for development of functional cookies

Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.     

MODELING THE SENSORY QUALITIES OF PROCESSED APPLES AFTER CONTROLLED ATMOSPHERE STORAGE AND FROZEN STORAGE1

Durational effects of controlled atmosphere storage (CA) and frozen storage on apple quality were studied for commercially processed pies made from Northern Spy, Idared and Nova Spy apples. Sensory tests on apple pie quality indicated that the duration of apples in CA significantly affected the quality of the processed apple. Extending the CA duration of the apples to 45 weeks resulted in a pie filling with reduced apple flavor, tartness and astringency, and with increased sweetness and off‐flavor. To minimize flavor/taste changes throughout the processing season, close attention must be given to the product's sugar/acid formulation: by week 27 for Idared apples and by week 33 for Northern Spy and Novaspy apples. The texture and appearance of processed Novaspy and Idared fruits were affected earlier in CA than Northern Spy apples. The frozen product was relatively stable for all three varieties, especially for apples processed early in the storage season (15–27 weeks). A strategy that utilizes short‐ to medium‐term CA with longer‐term frozen storage would optimize quality across the season.     

EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES

ABSTRACT

This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat‐reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities (P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat‐reduced cookies to be tougher and less brittle (P < 0.05). Appearance was the only sensory category in which a significant difference was seen (P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively.

PRACTICAL APPLICATIONS

When incorporated into an overall healthy diet, reduced‐fat foods made with fat replacers can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat. Results from this study indicate that cookies with acceptable physical, textural and sensory properties could be produced when 50% of the fat is replaced by Oatrim and avocado fat replacers. Dietitians should be aware of such fat replacers. Improved nutritional content, acceptability, ease of preparation and low cost make avocado puree a viable fat replacement option for use in home‐baked products. This data can also serve as a resource to further explore the utilization of Oatrim in developing commercially prepared low‐fat cookies and other baked products.

     

Taste Panel Preference Correlated with Lipid Composition of Barley Dried Distillers' Grains

Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin-layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Halogen lamp–microwave combination baking of cookies

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp–microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.     

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Apple pomace, a by-product of apple juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would play an important role in prevention of diseases. Apple pomace procured from fruit juice industry, contained 10.8% moisture, 0.5% ash and 51.1% of dietary fibre. Finely ground apple pomace was incorporated in wheat flour at 5%, 10% and 15% levels and studied for rheological characteristics. Water absorption increased significantly from 60.1% to 70.6% with increase in pomace from 0% to 15%. Dough stability decreased and mixing tolerance index increased, indicating weakening of the dough. Resistance to extension values significantly increased from 336 to 742 BU whereas extensibility values decreased from 127 to 51 mm. Amylograph studies showed decrease in peak viscosity and cold paste viscosity from 950 to 730 BU and 1760 to 970 BU respectively. Cakes were prepared from blends of wheat flour containing 0–30% apple pomace. The volume of cakes decreased from 850 to 620 cc with increase in pomace content from 0% to 30%. Cakes prepared from 25% of apple pomace had a dietary fibre content of 14.2% The total phenol content in wheat flour and apple pomace was 1.19 and 7.16 mg/g respectively where as cakes prepared from 0% and 25% apple pomace blends had 2.07 and 3.15 mg/g indicating that apple pomace can serve as a good source of both polyphenols and dietary fibre.     

Apple pomace as food fortification ingredient: A systematic review and meta-analysis

The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products—meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.     

A Solid State Fermentation System for Production of Ethanol from Apple Pomace

A solid state fermentation system for the production of ethanol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. The yields of ethanol varied from about 29g to more than 40g per kg of apple pomace, depending on the samples fermented. Separation of up to 99% of the ethanol from spent apple pomace was achieved with a rotary vacuum evaporator. The results of this study indicate that the alcoholic fermentation of apple pomace might be an efficient method of alleviating waste disposal problems with the concomitant production of ethanol.     

Effect of home processing on the distribution and reduction of pesticide residues in apples

The effect of home processing (washing, peeling, coring and juicing) on residue levels of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim in apple segments was investigated. The pesticide residues were determined by UPLC-MS/MS and GC with a flame photometric (FPD) and electron capture detection (ECD). The results indicated that the pesticide residue levels in the apple peel and core were higher compared with in the apple flesh. After peeled and cored apple was processed into apple juice and pomace, chlorpyrifos, β-cypermethrin and tebuconazole were concentrated in the apple pomace. However, residues of acetamiprid and carbendazim were exceptions. The apple pomace was free of acetamiprid, which was mainly present in the apple juice. After washing the mean loss of chlorpyrifos, β-cypermethrin, tebuconazole, acetamiprid and carbendazim from apples under recommended dosage and twofold higher dosage were 17-21%, 6.7-7.1%, 13-32%, 42-67% and 47-50%, respectively. The pesticide residues were significantly reduced in the edible part of the apple except for β-cypermethrin during peeling and coring process. The removal effect of apple juicing was found to be the most pronounced on β-cypermethrin residue, which was reduced in the range of 81-84%, and the reductions of chlorpyrifos, tebuconazole, acetamiprid and carbendazim upon apple juicing were in the range of 15-36%.     

In vitro approach (solubility and Caco-2 uptake) to compare Cu availability from model cookies

Six model cookies were prepared in order to investigate the possibility of using whole grain raw materials other than wheat (inulin in combination with soy, amaranth, carob, apple dietary fibre or oat dietary fibre) for creating novel cookies with improved copper content and bioavailability. For assessment of copper solubility and intestinal uptake, in vitro enzymolysis approach was combined with Caco-2 cell culture technique and copper concentrations were determined using ICP-AES technique. Results indicate significant increase of the content of total and soluble Cu fractions in all modified cookies (with exception of cookies enriched with oat fibre). Average Cu solubility from investigated samples ranged from 51.6 to 68.9%. The highest Caco-2 cell uptake was determined in soy- and amaranth-enriched cookies. Total Cu content and proteins were determined as promoters of Cu absorption and transport, while addition of pure dietary fibre negatively influenced Cu uptake on the Caco-2 cell monolayer.     

Apple pomace in gluten‐free formulations: effect on rheology and product quality

The objective of the present work was to formulate a gluten‐free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm³ g^?1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.     

苹果渣粗多糖对发酵乳品质及抗氧化活性的影响

为提高苹果渣的开发利用价值,将提取的苹果渣粗多糖添加到发酵乳中,研究其对发酵乳的乳酸菌活菌数、滴定酸度、pH、持水力、色泽、质构、存储模量和损失模量、抗氧化活性及感官评定等指标的影响。结果表明：质量分数为0.06%～0.14%的苹果渣粗多糖可显著增加发酵乳的活菌数和酸度（P<0.05）;对持水力具有显著提高效果（P<0.05）;当苹果渣粗多糖添加量为0.10%时,其硬度、咀嚼性最高,此时也具有最高的感官评分（90.8分）;苹果渣粗多糖的添加有助于改善酸奶的凝胶特性,增加其存储模量G’和损耗模量G’’;同时显著提高了发酵乳的体外抗氧化活性（P<0.05）,且抗氧化活性与添加量呈正相关性。本研究为苹果渣的再利用和功能性发酵乳的开发提供理论依据。     

响应面试验优化苹果渣总三萜超声提取工艺

利用超声波提取技术结合响应面分析法对富士苹果渣中总三萜的提取工艺进行优化。选择苹果渣粉碎粒度、液固比、乙醇体积分数、超声时间和超声温度进行单因素试验,在此基础上采用Plackett-Burman因素筛选设计对影响超声波提取苹果渣总三萜的因素进行试验,筛选出影响显著的因素;然后根据Box-Behnken试验设计原理,选取三因素三水平,以苹果渣总三萜得率为响应值进行响应面分析,确定最优工艺参数。结果表明：Plackett-Burman设计筛选出粉碎粒度、液固比和乙醇体积分数为对苹果渣总三萜得率有显著影响的因素;通过响应面分析,确定苹果渣总三萜最优提取工艺为粉碎粒度100 目、液固比12∶1（mL/g）、提取溶剂为无水乙醇、超声时间20 min、超声温度40 ℃,在此条件下富士苹果渣总三萜的得率为（7.10±0.01）%。     

PESTICIDE RESIDUES IN BEEF TISSUES FROM CATTLE FED FRUITS, VEGETABLES AND THEIR BYPRODUCTS

Muscle, adipose, liver and kidney tissue samples were collected from cattle fed potato processing residue (n=20), apple pomace (n=20), pear pomace (n=10), cannery corn waste (n=20), cotton gin trash (n=20), tomato pomace plus almond hulls (n=16), dried grape solids (n=10) or dried citrus pulp (n=6) as well as from control cattle which were not fed fruits, vegetables or their byproducts (n=21). All adipose tissue samples (n=143), representative samples of the above feeds (n=24) and representative samples of muscle (n=35), liver (n=35) and kidney (n=35) tissues were assayed for acephate, benomyl, captafol, cypermethrin, folpet, azinphos-methyl, captan, chlorothalonil, ethyl parathion, and permethrin. In 2,720 tests for the aforementioned oncogenic pesticides, eight tests were positive, but no residue amount that would be considered violative was detected. The only pesticide detected was benomyl and it was detected at nonviolative levels in the adipose tissue of cattle that had been fed either apple pomace or pear pomace.