Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute.
J Sci Food Agric
; 93(8): 1974-8, 2013 Jun.
Article
em En
| MEDLINE
| ID: mdl-23371741
ABSTRACT
BACKGROUND:
Preharvest dropped apples from a weather disaster are generally discarded or used in animal feed due to reduced market value. In this study, they were utilised to produce dietary fibre-enriched materials (DFEMs) and their baking performance in a food system was then evaluated as a high-fibre and low-calorie flour substitute.RESULTS:
Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2 g kg(-1)). The use of DFEMs increased the pasting properties of wheat flour and improved dough mixing stability. When DFEMs were incorporated in the cookie formulation (2, 4 and 6 g dietary fibre per serving), the cookie dough exhibited increased elongational viscosity and solid-like behaviour which became more pronounced with increasing levels of DEFMs. After baking, reduced spread was observed in DFEM cookies which could be readily attributed to their rheological characteristics. However, greater moisture retention by DFEMs produced cookie samples with softer texture.CONCLUSION:
DFEMs prepared from preharvest dropped apples could be successfully evaluated in a cookie model system as a high-fibre and low-calorie substitute for wheat flour. This study suggests a new value-added application of preharvest dropped fruits, positively extending their use for better healthful diets.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Fibras na Dieta
/
Malus
/
Frutas
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article