Apple Pomace (by-Product of Fruit Juice Industry) as a Flour Fortification Strategy

Sudha, M. L. (2011) Apple Pomace (by-Product of Fruit Juice Industry) as a Flour Fortification Strategy. In: Flour and Breads and their Fortification in Health and Disease Prevention. Elsevier Inc., pp. 395-405. ISBN 978-012380886-8

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Abstract

Apples are usually processed into products such as juice and cider, dried or frozen, and canned as fresh slices and cubes, baby foods, apple butter, or jelly and vinegar. Pomace is the solid remains of any fruit, such as apples, grapes, and olives, after pressing for juice or oil, which mainly contains the skin, pulp, seeds, and stalk of the fruit. Apple pomace is the major by-product of the apple juice industry, representing 25%, whereas approximately 75% of the fruit weight is extracted as juice. Apple pomace has been found to be a better substrate in the production of baker's yeast. Apple fiber can be a source of dietary fiber in the preparation of bakery products. The antioxidant property of pomace can function as a natural substitute for synthetic antioxidants. Apple pomace of finer particle size performed better than that of larger particle size in relation to cake making. Cakes prepared with apple pomace had higher dietary fiber and phenolic contents than the control product; hence, apple pomace has potential to be a good source of dietary fiber and polyphenols. © 2011 Elsevier Inc. All rights reserved.

Item Type:	Book Section
Uncontrolled Keywords:	Apple Pomace, Flour Fortification
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	23 Sep 2025 09:45
Last Modified:	23 Sep 2025 09:45
URI:	http://ir.cftri.res.in/id/eprint/19836

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