Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5568-5578

  Jung, Jooyeoun ^a   Cavender, George ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Apple pomace; Dietary fibers; Functional bakery and meat products; Impingement dry

Indexed keywords

BAKERY PRODUCTS; FRUITS; MEATS; THERMAL PROCESSING (FOODS);

APPLE POMACE; BIOACTIVE COMPOUNDS; DIETARY FIBERS; FREEZE DRIED SAMPLES; MEAT PRODUCTS; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT;

DRYING;

MALUS X DOMESTICA;

EID: 84940063363     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1680-4     Document Type: Article

References (52)

1. Acosta K, Cavender G, Kerr WL (2011) Sensory and physical properties of muffins made with waxy whole wheat flour. J Food Qual 34:343–351
2. Ajila CM, Leelavathi K, Prasada Rao UJS (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–326
3. AOAC (1985) Changes in methods. J Assoc Off Anal Chem 68(43):A14–A43
4. AOAC. 994.13 (2007) Official Methods of Analysis of AOAC International, 17th edn. AOAC, Washington
5. Bai J-W, Sun D-W, Xiao H-W, Mujumdar AS, Gao Z-J (2013) Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innov Food Sci Emerg Technol 20:230–237
6. Better, Homes, and, Gardens (2012) Better Homes and Gardens New Cook Book
7. Bibbin-Martinez MD, Encisco-Chavez B, Galicia SBN, Hernandez DC (2011) Soluble dietary fiber generation from apple pomace. Int Congr Eng Food (ICEF). Poster Presentation Athens Greece
8. Bourne M (2002) Food texture and viscosity: concept and measurement. 2nd edn. Academic Press, San Diago California
9. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol 28:25–30
10. Bravo L, Saura-Calixto F (1998) Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am J Enol Vitic 49:135–141
11. Cáceres E, Garcia ML, Toro J, Selgas MD (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci 68:87–96
12. Canteri-Schemin MH, Fertonani HCR, Waszczynskyj N, Wosiacki G (2005) Extraction of pectin from apple pomace. Braz Arch Biol Tehcnol 48:259–266
13. Chatanta D, Attri C, Gopa K, Devi M, Gupta G, Bhalla T (2007) Bioethanol production from apple pomace left after juice extraction. Int J Microbiol 5:2
14. Choicharoen K, Devahastin S, Soponronnarit S (2009) Performance and energy consumption of an impinging stream dryer for high-moisture particulate materials. Drying Technol 28:20–29
15. Constenla D, Ponce AG, Lozano JE (2002) Effect of pomace drying on apple pectin. LWT - Food Sci Technol 35:216–221
16. de Torres C, Díaz-Maroto MC, Hermosín-Gutiérrez I, Pérez-Coello MS (2010) Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Anal Chim Acta 660:177–182
17. Deng Q, Penner MH, Zhao Y (2011) Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Res Int 44:2712–2720
18. Figuerola F, Hurtado ML, Estvez AM, Chiffelle I, Asenjo F (2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91:395–401
19. Garna H, Mabon N, Robert C, Cornet C, Nott K, Legros H, Wathelet B, Paquot M (2007) Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol. J Food Sci 72:C001–C009
20. Gerhardt P, Wood WA, Krieg NR, Murray R (1994) Methods for general and molecular bacteriology. ASM Press, Washington DC, pp 518
21. Jeong S-M, Kim S-Y, Kim D-R, Jo S-C, Nam KC, Ahn DU, Lee S-C (2004) Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52:3389–3393
22. Joshi VK, Attri D (2006) Solid state fermentation of apple pomace for the production of value added products. Indian J Nat Prod Resour 5:289–296
23. Kader F, Rovel B, Girardin M, Metche M (1997) Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L). Role of blueberry polyphenol oxidase, chlorogenic acid and anthocyanins. J Sci Food Agric 74:31–34
24. Kaushal NK, Joshi VK, Sharma RC (2002) Effect of stage of apple pomace collection and the treatment on the physical-chemical and sensory qualities of pomace papad (fruit cloth). J Food Sci Technol 39:388–393
25. Kennedy M, List D, Lu Y, Foo LY, Newman RH, Sims IM, Bain PJS, Hamilton B, Fenton G (1999) Apple pomace and products derived from apple pomace: Uses, composition and analysis. In: Linskens H, Jackson J (eds) Anal. Plant Waste Mater, vol 20. Springer, Berlin, pp 75–119
26. Khanal RC, Howard LR, Prior RL (2010) Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Res Int 43:1464–1469
27. Lavelli V, Corti S (2011) Phloridzin and other phytochemicals in apple pomace: stability evaluation upon dehydration and storage of dried product. Food Chem 129:1578–1583
28. Lu Y, Yeap Foo L (2000) Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem 68:81–85
29. Masoodi FA, Chauhan GS (1998) USE OF APPLE POMACE AS A SOURCE OF DIETARY FIBER IN WHEAT BREAD. J Food Process Preserv 22:255–263
30. Mendez L, Makhlouf J, Ratti C (2005) Garlic quality properties during constant convective drying. In: Orsat V, Raghavan GSV, Kudra T (eds) In Proc. 3rd inter-american drying conference. McGill University, Montreal, Paper D-6
31. Min B, Bae IY, Lee HG, Yoo S-H, Lee S (2010) Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresour Technol 101:5414–5418
32. Naveena BM, Muthukumar M, Sen AR, Babji Y, Murthy TRK (2006) Quality characteristics and storage stability of chicken patties formulated with finger millet flour (ELEUSINE CORACANA). J Muscle Foods 17:92–104
33. Nishibori S, Kawasihi S (1992) Effect of vaious sugars on the quality of baked cookies. Cereal Chem 69:160–163
34. Prosky L, Asp N, Fudra I, DeVries J, Schweizer T, Harland B (1985) Determination of total dietary fiber in foods and food products: collaborative study. J Assoc Off Anal Chem 68:677–679
35. Raghavan GSV, Orsat V (2007) Recent advances in drying of biomaterials for superior quality bioproducts. Asia-P ac J Chem Eng 2:20–29
36. Ratti C (2001) Hot air and freeze-drying of high-value foods: a review. J Food Eng 49(4):311–319
37. Robbins RJ (2003) Phenolic acids in foods: an overview of analytical methodology. J Agric Food Chem 51:2866–2887
38. Rupasinghe HPV, Wang L, Huber GM, Pitts NL (2008) Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem 107:1217–1224
39. Shalini R, Gupta DK (2010) Utilization of pomace from apple processing industries: a review. J Food Sci Technol 47:365–371
40. Silacci MW, Morrison JC (1990) Changes in pectin content of cabernet sauvignon grape berries during maturation. Am J Enol Vitic 41(2):111–115
41. Singleton VL, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
42. Sivam AS, Sun-Waterhouse D, Waterhouse GIN, Quek S, Perera CO (2011) Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. J Food Sci 76:H97–H107
43. Smock RM, Neuber AM (1950) Apples and Apple products, Volume 2 of economic crops, Apple products. In (pp. 440). New York: Interference
44. Sudha ML, Baskaran V, Leelavathi K (2007) Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104:686–692
45. Tambunan AH, Yudistira K, Hernani (2001) Freeze drying characteristics of medicinal herbs. Drying Technol 19:325–331
46. Todd SL, Cunningham FE, Claus JR, Schwenke JR (1989) Effect of dietary fiber on the texture and cooking characteristics of restructured pork. J Food Sci 54:1190–1192
47. Tseng A, Zhao Y (2012) Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot). J Food Sci 77:H192–H201
48. Vendruscolo F, Albuquerque PM, Streit F, Esposito E, Ninow JL (2008) Apple Pomace: a versatile substrate for biotechnological applications. Crit Rev Biotechnol 28:1–12
49. Verma AK, Sharma BD, Banerjee R (2010) Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. LWT - Food Sci Technol 43:715–719
50. Wang HJ, Thomas RL (1989) Direct use of apple pomace in bakery products. J Food Sci 54:618–620
51. Xu G, Ye X, Chen J, Liu D (2006) Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract. J Agric Food Chem 55:330–335
52. Yemmireddy VK, Chinnan MS, Kerr WL, Hung Y-C (2013) Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT - Food Sci Technol 50:739–745