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The aim of this study was to examine the effects of different drying technologies on nine quality characteristics of dried apples during a six month storage period at ambient temperature. In order to assign weight factor to each quality parameters, the quality function deployment method was used. For the purpose of this study, based on the quality parameters, a single total quality index has been introduced. Apples were dried in supercritical CO 2 , air-dried or freeze-dried, and subsequently packaged under different packaging conditions. At the beginning of the experiment, apples dried in scCO 2 had the best scores. After six months, samples dried in scCO 2 and freeze dried apples both packed in AluPE with 100% N 2 scored similar. The six months shelf-life research revealed that measurable changes occur during the second half of the shelf-life where it is possible to clearly distinguish differences in the overall index of different dried samples.

Please cite this article as: Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., Vujcic, Z., Enrichment of yoghurt with insoluble dietary fiber from triticale -A sensory perspective, ABSTRACT:27 Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to 28 increase consumers' fiber intake. The objective of this study was to evaluate the sensory 29 characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 30 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber 31 resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the 32 fortified yoghurts. The products were classified into the 'very good' quality category, despite the 33 lower quality scores given to the 30 g/kg fiber-fortified yoghurts, caused primarily by a gritty/sandy 34 texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering 35 analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from 36 triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-37 enriched fermented dairy products such as yoghurt. 38 39

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Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.