Unrefined, Dried Apple Pomace as a Potential Food Ingredient

Abstract

ABSTRACT 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.