Abstract:
Agri-food waste with bioactive chemicals that may have positive health effects is currently attracting more and more attention. An abundant source of fibre and polyphenols is apple pomace, a by-product of the apple juice industry. Pomace would also play a significant part in illness prevention due to its antioxidant properties.10.8% moisture, 0.5% ash, and 51.1% dietary fibre were all present in apple pomace that was obtained from the fruit juice industry. At levels of 5%, 10%, and 15%, finely crushed apple pomace was added to wheat flour and its rheological properties were investigated. With an increase in pomace from 0% to 15%, water absorption improved dramatically from 60.1% to 70.6%.10.8% moisture, 0.5% ash, and 51.1% dietary fibre were all present in apple pomace that was obtained from the fruit juice business. At levels of 5%, 10%, and 15%, finely crushed apple pomace was added to wheat flour and its rheological properties were investigated. With an increase in pomace from 0% to 15%, water absorption improved dramatically from 60.1% to 70.6%. Using ultrasoundassisted extraction (UAE) on fresh and freeze-dried samples, functional molecules from apple pomace, the most prevalent by-product of the apple processing industry, were recovered. It had strong antioxidant activity, good levels of total phenol content, and intriguing antioxidant chemicals (quercetin derivatives, chlorogenic acid, and phloridzin). Then, 4% and 8% beef patties were fortified with freeze-dried apple pomace, which contained 40.19% nutritional fibre. The fortified items scored higher than the control (0%) in terms of colour and sensory analyses. The most intriguing aspects of fortified burgers are their increased phenol and fibre levels as well as their bland taste. The results show that the UAE method was effective for extracting phenol chemicals and that adding apple pomace to beef burgers is a good way to improve their health benefits and palatability, even for people who don't like meat. Blends of wheat flour with 0–30% apple pomace were used to make cakes. Cakes made with 25% apple pomace had a 14.2% dietary fibre content. Cakes made from 0% and 25% apple pomace blends had 2.07 and 3.15 mg/g of total phenols, whereas wheat flour and apple pomace had 1.19 and 7.16 mg/g of total phenols, respectively. This shows that apple pomace can be a rich source of dietary fibre and polyphenols.
Page(s):
171-171
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Food Security
,
Agrifood waste
,
functional molecule
,
Apple pomace