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Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle s...

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Autores principales: Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915552/
https://www.ncbi.nlm.nih.gov/pubmed/31717294
http://dx.doi.org/10.3390/foods8110561
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author Zlatanović, Snežana
Kalušević, Ana
Micić, Darko
Laličić-Petronijević, Jovanka
Tomić, Nikola
Ostojić, Sanja
Gorjanović, Stanislava
author_facet Zlatanović, Snežana
Kalušević, Ana
Micić, Darko
Laličić-Petronijević, Jovanka
Tomić, Nikola
Ostojić, Sanja
Gorjanović, Stanislava
author_sort Zlatanović, Snežana
collection PubMed
description Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
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spelling pubmed-69155522019-12-24 Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration Zlatanović, Snežana Kalušević, Ana Micić, Darko Laličić-Petronijević, Jovanka Tomić, Nikola Ostojić, Sanja Gorjanović, Stanislava Foods Article Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test. MDPI 2019-11-08 /pmc/articles/PMC6915552/ /pubmed/31717294 http://dx.doi.org/10.3390/foods8110561 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zlatanović, Snežana
Kalušević, Ana
Micić, Darko
Laličić-Petronijević, Jovanka
Tomić, Nikola
Ostojić, Sanja
Gorjanović, Stanislava
Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title_full Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title_fullStr Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title_full_unstemmed Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title_short Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
title_sort functionality and storability of cookies fortified at the industrial scale with up to 75% of apple pomace flour produced by dehydration
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915552/
https://www.ncbi.nlm.nih.gov/pubmed/31717294
http://dx.doi.org/10.3390/foods8110561
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