Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies.
Antioxidant
Apple pomace
Color
Rheology
Thermal analysis
Wheat flour
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
29 10 2024
29 10 2024
Historique:
received:
26
06
2024
accepted:
22
10
2024
medline:
30
10
2024
pubmed:
30
10
2024
entrez:
30
10
2024
Statut:
epublish
Résumé
Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.
Identifiants
pubmed: 39472528
doi: 10.1038/s41598-024-77377-8
pii: 10.1038/s41598-024-77377-8
doi:
Substances chimiques
Polyphenols
0
Dietary Fiber
0
Antioxidants
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
25912Informations de copyright
© 2024. The Author(s).
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