Apple Pomace as a Potential Ingredient for the Development of New Functional Foods

Authors

Sofia Reis, Technological University DublinFollow
Dilip K. Rai, Teagasc, Ashtown Food Research Centre
Nissreen Abu-Ghannam, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.4 CHEMICAL SCIENCES

Publication Details

International Journal of Food Science & Technology, 49 (7), pp.1743-1750.

Available here

Abstract

Extruded snacks and baked scones were formulated with increasing levels (0-30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (pβ-carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred, however the DPPH radical scavenging activity of final products was not affected.

DOI

https://doi.org/10.1111/ijfs.12477

Recommended Citation

Reis, S. F., Rai, D. K., Abu-Ghannam, N. (2014). Apple pomace as a potential ingredient for the development of new functional foods. International Journal of Food Science & Technology. doi: 10.1111/ijfs.12477

Funder

Food Institutional Research Measure (FIRM)