Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products
| Autor: | Shashirekha Mysuru Nanjarajurs, Sushma W. Eipson, Hasitha Pynam, M. L. Sudha, Shylaja M. Dharmesh, Shivaleela V. Bhimangouder, Rajarathnam Somasundaram |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant Starch medicine.medical_treatment Pomace Dietary fibre Fructose 04 agricultural and veterinary sciences Health benefits 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry medicine Original Article Food science DNA Food Science |
| Zdroj: | Journal of Food Science and Technology. 53:1909-1918 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-015-2151-2 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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