Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

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.