Fiber from fruit pomace: A review of applications in cereal-based products
Amparo Quiles, Grant M. Campbell, Susanne Struck, Harald Rohm, Isabel Hernando
Food Reviews International
Abstract
Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
dried fruit pomace can replace flour, sugar, or fat
“dried fruit pomace can be added to replace flour, sugar, or fat”
fruit pomace affects physicochemical and sensory properties
“the high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties”
fruit pomace reduces energy load
“reduce energy load while enhancing fiber and antioxidant contents”