title: Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products.
abstract: 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.
authors.affiliation: Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: M L
authors.initials: ML
authors.lastname: Sudha
authors.affiliation: Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Shylaja M
authors.initials: SM
authors.lastname: Dharmesh
authors.affiliation: Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Hasitha
authors.initials: H
authors.lastname: Pynam
authors.affiliation: Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Shivaleela V
authors.initials: SV
authors.lastname: Bhimangouder
authors.affiliation: Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Sushma W
authors.initials: SW
authors.lastname: Eipson
authors.affiliation: Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Rajarathnam
authors.initials: R
authors.lastname: Somasundaram
authors.affiliation: Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India.
authors.forename: Shashirekha M
authors.initials: SM
authors.lastname: Nanjarajurs
keywords: Antioxidant activity; Apple pomace; Bakery products; Cytoprotective ability; DNA protection; Phenolics