Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

2019
Authors
Zlatanović, Snežana
Kalušević, Ana

Micić, Darko

Laličić-Petronijević, Jovanka

Tomić, Nikola

Ostojić, Sanja

Gorjanović, Stanislava
Article (Published version)
Metadata
Show full item recordAbstract
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
Keywords:
antioxidant / apple pomace / dietary fiber / cookies / gluten free / polyphenolicsSource:
Foods, 2019, 8, 11Publisher:
- MDPI, BASEL
Funding / projects:
- Modulation of antioxidative metabolism in plants for improvement of plant abiotic stress tolerance and identification of new biomarkers for application in remediation and monitoring of degraded biotopes (RS-43010)
- Osmotic dehydration of food - energy and ecological aspects of sustainable production (RS-31055)
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)
DOI: 10.3390/foods8110561
ISSN: 2304-8158
PubMed: 31717294
WoS: 000502298100039
Scopus: 2-s2.0-85075073859
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Zlatanović, Snežana AU - Kalušević, Ana AU - Micić, Darko AU - Laličić-Petronijević, Jovanka AU - Tomić, Nikola AU - Ostojić, Sanja AU - Gorjanović, Stanislava PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4967 AB - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test. PB - MDPI, BASEL T2 - Foods T1 - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration IS - 11 VL - 8 DO - 10.3390/foods8110561 ER -
@article{ author = "Zlatanović, Snežana and Kalušević, Ana and Micić, Darko and Laličić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava", year = "2019", abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.", publisher = "MDPI, BASEL", journal = "Foods", title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration", number = "11", volume = "8", doi = "10.3390/foods8110561" }
Zlatanović, S., Kalušević, A., Micić, D., Laličić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods MDPI, BASEL., 8(11). https://doi.org/10.3390/foods8110561
Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11). doi:10.3390/foods8110561 .
Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019), https://doi.org/10.3390/foods8110561 . .