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Chemistry of Apple Pomace

Sakthishobana, K. (2011) Chemistry of Apple Pomace. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: More than 20 000 tons of apple pomace are produced per year and primarily used as cattle feed, although it still remains as a waste which cause economical and environmental problems. However, apple pomace, consisting of peel, seeds, core, stems and exhausted soft tissue, has long been recognised as a valuable material for nutritional, pharmacological or cosmetic purposes, as it is rich in dietary fiber and polyphenols. The high dietary fibre and fruit sugar content of the apple pomace could provide consumers with an alternative source of fibre and give bakers an option for reducing the amount of sugar and other fibre added to their products. In addition, this utilization of apple pomace could provide a savings to the juice processor through both the sale of pomace and the elimination of disposal costs. Pomace has low saccharose content and is rich in fructose. It can be used in food formulations as dietetic or diabetic products. Apple pomace should be regarded as a valuable product and has a potential as a value-added ingredient for functional foods (Gordana et al., 2007) as pomace is a good source of dietary fiber and polyphenols, especially quercetin glycosides, which prevent the oxidation of low-density lipoproteins in vivo. In the present investigation, two varieties of apples were selected for the study and the pomace derived from the fruit was analyzed for their physico-chemical properties, fibre content and phenolics including quercetin, to study the differences if any, among the varieties. Finally, the pomace was used for the development of dehydrated products like cereal flakes and bakery products like biscuits and cookies. The products are sensorially acceptable and storage studies are in progress. The product would be labelled based on the nutraceutical component, after carrying out the studies on bio-functional properties. Since the product developments are covered under IPR, details are not provided.
Uncontrolled Keywords: apple pomace, cattle feed, nutritional, pharmacological, cosmetic purposes, dietary fiber
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 01 Apple
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2011 04:44
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10016

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