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1.4 CHEMICAL SCIENCES
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.
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
Food Institutional Research Measure (FIRM)