engleski

The influence of apple pomace extrudates on cookies sensory characteristics

Apple pomace make almost 25% of the total weight of apple left over after processing. It is primarily rich in dietary fiber (35-60%), contains significant amounts of soluble dietary fiber, mostly pectin. The aim of this study was to examine the effect of replacing 5, 10 and 15% of wheat flour with extruded snack products enriched with the apple pomace (corn grit:apple pomace ratio was 85:15), on the sensory characteristics of cookies. Cookie samples were evaluated by a panel of 10 trained members. The intensity of each attribute is listed on a 7-point intensity scale. The evaluated attributes were: color, surface appearance, hardness, grainess, pore appearance and taste. The hardness of cookies, grainess and number of cracks in the surface increased with increasing extrudate content. By adding apple pomace extrudates, the cookies get a characteristic fruity aroma and a darker color with increasing the share of red tone. Also, the intensity of the apple taste increased with the increase of the extrudate content. Due to the pleasant aroma of this pomace, it is possible to reduce the amount of sugar in the cookies.

apple pomace ; food waste valorization ; cookie quality ; sensory analysis

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