Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.
This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40 °C forced-air drying and ~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % increase in total phenolic content (TPC) compared with wet pomace, a 110 % and 83 % higher than TPC in forced-air dried and freeze dried samples, respectively. The 15-20 % APF-fortified cookies were found to be ~44-59 % softer, ~30 % more chewy, and ~14 % moister than those of the control. WAP-fortified meat products had significantly higher dietary fiber content (0.7-1.8 % vs. 0.1-0.2 % in control) and radical scavenging activity than that of the control. These results suggest that impingement drying is a fast and effective method for preparing dried APF with highly retained bioactive compounds, and apple pomace fortified products maintained or even had improved quality.
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602 USA.
Jooyeoun
J
Jung
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602 USA.
George
G
Cavender
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602 USA.
Yanyun
Y
Zhao
Apple pomace; Dietary fibers; Functional bakery and meat products; Impingement dry