Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies
Abstract Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product....
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2024-10-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-024-77377-8 |
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| author | Zahida Naseem Naseer Ahmad Bhat Sajad Ahmad Mir |
| author_facet | Zahida Naseem Naseer Ahmad Bhat Sajad Ahmad Mir |
| author_sort | Zahida Naseem |
| collection | DOAJ |
| description | Abstract Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution. |
| format | Article |
| id | doaj-art-0bf1d290dfa4482e895ff0ada2de2b28 |
| institution | OA Journals |
| issn | 2045-2322 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-0bf1d290dfa4482e895ff0ada2de2b282025-08-20T02:18:31ZengNature PortfolioScientific Reports2045-23222024-10-0114111410.1038/s41598-024-77377-8Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookiesZahida Naseem0Naseer Ahmad Bhat1Sajad Ahmad Mir2Department of Food Science and Technology, University of KashmirDepartment of Food Science and Technology, University of KashmirDepartment of Life Science (Microbiology and Food Science and Technology), GITAM (Deemed to be University)Abstract Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.https://doi.org/10.1038/s41598-024-77377-8Wheat flourApple pomaceThermal analysisColorRheologyAntioxidant |
| spellingShingle | Zahida Naseem Naseer Ahmad Bhat Sajad Ahmad Mir Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies Scientific Reports Wheat flour Apple pomace Thermal analysis Color Rheology Antioxidant |
| title | Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies |
| title_full | Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies |
| title_fullStr | Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies |
| title_full_unstemmed | Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies |
| title_short | Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies |
| title_sort | valorisation of apple pomace for the development of high fibre and polyphenol rich wheat flour cookies |
| topic | Wheat flour Apple pomace Thermal analysis Color Rheology Antioxidant |
| url | https://doi.org/10.1038/s41598-024-77377-8 |
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