RESEARCH PAPER
Effect of apple pomace (Malus domestica ‘Gala’) addition on the processing conditions and antioxidant potential of extruded snacks
1
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31,
20-612 Lublin, Poland
2
Development and Training Center, MTB Pulse Products Research, 3 Ocak Mah. Turgut Özal Blv. Liman D Kaps Yan Akdeniz\Mersin, Turkey
3
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28,
20-950 Lublin, Poland
4
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 21-093 Lublin, Poland
Final revision date: 2023-09-01
Acceptance date: 2023-09-06
Publication date: 2023-10-16
Corresponding author
Jakub Soja
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Int. Agrophys. 2023, 37(4): 401-413
HIGHLIGHTS
- The purpose of this study was to determine the effect of the addition of apple pomace on the extrusion-cooking process and to determine the antioxidant activity of the obtained products. The results obtained demonstrates that apple pomace is an additive of functional nature possible for use in the production of extruded snack pellets.
KEYWORDS
TOPICS
ABSTRACT
This article presents the results of an analysis of the extrusion-cooking process and of the antioxidant potential of extruded snack pellets and expanded snacks enriched with apple pomace. The use of pomace in the production of food extrudates has great processing potential as it not only contributes to reducing the negative impact of fruit industry by-products on the environment, but also allows for the enrichment of snack products with valuable nutrients. The purpose of this study was to determine the effect of the addition of apple pomace on the extrusion-cooking process and also to determine the antioxidant activity of the obtained products. In the research conducted it was observed that the addition of pomace has the effect of reducing the energy consumption of the extrusion-cooking process, and that the efficiency of the manufacturing process decreases slightly with an increase in the amount of pomace addition in the mixture. During the chemical analyses, it was noted that increases in the phenolic compound content is accompanied by increases in the functional additive content. The results obtained demonstrate that apple pomace is an additive with a functional nature with possible uses in the production of extruded snack pellets.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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