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Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12263/
http://dx.doi.org/10.1007/s13197-015-2151-2
 
Title Antioxidant and cyto/DNA protective properties of apple pomace
enriched bakery products
 
Creator Sudha, M. L.
Shylaja, M. Dharmesh
Hasitha, Pynam
Shivaleela, V. Bhimangouder
 
Subject 01 Apple
26 Bakery products
32 Antioxidants
 
Description Apple pomace (AP), the residue that remains after
the extraction of juice from apple accounts for ~25 % of
total apple weight. Current study is aimed at identification
of phytochemicals and utilization of Dehydrated apple
pomace (DAP) in the preparation of bakery products with
potential health benefits. DAP was prepared by drying the
pomace obtained by crushing peeled apple fruits. DAP was
incorporated into bakery products such as bun, muffin and
cookies for value addition. Bioactivity such as free radical
scavenging, cyto/DNA protectivity was evaluated in these
products. DAP contained 17 g/100 g starch, 49.86 g/100 g
fructose and 37 g/100 g dietary fibre. The phenolics and
flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively.
Increase in DAP resulted in decreased volume and
enhanced firmness of buns and muffins. DAP at 15 % in
buns, 30 % in muffins and 20 % in cookies were found to
be acceptable. DAP blended products exhibited better free
radical scavenging as well as cyto/DNA protective properties
suggesting the retention of bioactivity after baking.
Addition of DAP potentially enhanced the bioactivity of
the products evaluated.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12263/1/J%20Food%20Sci%20Technol%20%28April%202016%29%2053%284%291909%E2%80%931918.pdf
Sudha, M. L. and Shylaja, M. Dharmesh and Hasitha, Pynam and Shivaleela, V. Bhimangouder (2016) Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology, 53 (4). pp. 1909-1918.