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 benef...

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Bibliographic Details
Published in:Journal of food science and technology 2016-04, Vol.53 (4), p.1909-1918
Main Authors: Sudha, M. L., Dharmesh, Shylaja M., Pynam, Hasitha, Bhimangouder, Shivaleela V., Eipson, Sushma W., Somasundaram, Rajarathnam, Nanjarajurs, Shashirekha M.
Format: Article
Language:English
Subjects:
Acids
Analysis
Antioxidants
apple pomace
Apples
Bakeries
baking
Baking industry
bioactive properties
Biological activity
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
cookies
crushing
Deoxyribonucleic acid
Dietary fiber
DNA
drying
firmness
Flavonoids
Flour
Food
Food Science
free radical scavengers
Free radicals
fructose
Fruits
juices
Malus
muffins
Natural & organic foods
Nutrition
Original
Original Article
phenolic compounds
Phenols
phytopharmaceuticals
Research centers
starch
Studies
Wheat
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Summary: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.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-2151-2