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Open AccessArticle

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

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Institute of General and Physical Chemistry, P.O. Box 45, 11158 Belgrade 118, Serbia
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Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
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Faculty of Agriculture, University of Belgrade, P.O. Box 14, 11080 Belgrade, Serbia
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Authors to whom correspondence should be addressed.
Foods 2019, 8(11), 561; https://doi.org/10.3390/foods8110561
Received: 23 October 2019 / Revised: 4 November 2019 / Accepted: 5 November 2019 / Published: 8 November 2019
(This article belongs to the Section Food Nutrition)
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. View Full-Text
Keywords: antioxidant; apple pomace; dietary fiber; cookies; gluten free; polyphenolics antioxidant; apple pomace; dietary fiber; cookies; gluten free; polyphenolics
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MDPI and ACS Style

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. Foods 2019, 8, 561.

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