ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Unrefined pomace of three apple cultivars was dried, powdered, analyzed and evaluated in pie filling and oatmeal cookies. Pomace had 2.2 - 3.3% seed, 0.4 - 0.9% stem, 70.0 - 75.7% apple flesh and 20.1 - 26.4% rice hull as filtering aid (DWB). Average dietary fiber was 36.8% and remaining carbohydrates were 54.4%, totalling 91.2%. Remaining components were protein, fat and ash. Average pH was 4.3; water activity, 0.13; and WHC, 3.7 mL/g. Hunter color was L = 51.8, a = 5.4, and b = 18.2. Two levels of pomace in pie filling or three levels in oatmeal cookies did not affect color, cookie size or sensory scores. Both food products were rated as liked moderately.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb14679.x
