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Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products
Sudha, M. L. and Shylaja, M. Dharmesh and Hasitha, Pynam and Shivaleela, V. Bhimangouder (2016) Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology, 53 (4). pp. 1909-1918.
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J Food Sci Technol (April 2016) 53(4)1909–1918.pdf - Published Version Restricted to Registered users only Download (926kB) |
Abstract
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Apple pomace . Bakery products . Phenolics . Cytoprotective ability . Antioxidant activity . DNAprotection |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 01 Apple 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Aug 2016 12:29 |
| Last Modified: | 25 Aug 2016 12:29 |
| URI: | http://ir.cftri.res.in/id/eprint/12263 |
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