Table of Contents
Foods, Volume 8, Issue 11 (November 2019) – 71 articles
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Cover Story (view full-size image) Perishable apple pomace (AP) was transformed into stable apple pomace flour (APF) by dehydration (5 [...] Read more. Perishable apple pomace (AP) was transformed into stable apple pomace flour (APF) by dehydration (5 h, 55 °C) and subsequent grinding to desired particle size. Applicability of APF with high content of dietary fibers (DF), total polyphenolics (TPC) and flavonoids (TFC), AO activity, as well as good techno-functional characteristics, in industrial production of fortified cookies was demonstrated. The cookies with 50% of coarse APF 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 during one year storage. Consumers’ evaluation using a hedonic test confirmed that replacement of up to 50% of wheat flour with coarse APF was possible, without compromising products acceptability. View this paper