Effect of apple pomace on quality characteristics of brown rice based cracker

Abstract

Formulation of gluten free crackers based on brown rice flour from two varieties and apple pomace was studied during the present investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properties except pasting temperature which increased with increase in pomace level. The hunter colour value (L * ) and fracture force of crackers are decreased with increase in pomace level. The crackers were investigated and compared for composition, antioxidant properties (DPPH, total phenolic content, total flavonoid content, reducing power), minerals and sensory properties. The increased amount of apple pomace in the flour formulation resulted in higher antioxidant properties, total dietary fibre and minerals in the final product. Based on the present study, pomace based rice crackers have good potential for consumer and regarded as health promoting functional food, especially for coeliac disease patients. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

“…Increase in pomace levels progressively may decrease the starch content. Moreover, the high fiber content has a tendency to bind more water, resulting in less available water for starch (Mir, Bosco, Shah, Santhalakshmy, & Mir, ). Viscosity increased with decreasing water content and hence SME increased.…”

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

“…Biscuits can hardly be regarded as a healthy snack because they usually contain high levels of rapidly digested carbohydrate, high fat, generally low levels of fiber and only modest amounts of protein [5,29]. Several studies have used blended flours or composite flours to produce biscuits [2,7,11,17,26,[29][30][31][32][33][34][35]. There have also been a number of attempts to improve their nutritional characteristics by partially replacing the wheat flour with non-wheat ingredients in the production of biscuits.…”

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

“…An increase in most polyphenolic fractions was found with an increase in AA. Flours used as ingredients could also be obtained from apple (Morales et al, 2015), apple pomace (Mir et al, 2015) or jambolan . A range of gluten-free formulations have been satisfactorily developed by adding flours from beetroots (Singh et al, 2016b), sugar beet molasses (Filip cev et al, 2016), artichoke, asparagus, pumpkin, zucchini, tomato, yellow, red andgreen pepper, carrot, broccoli, spinach or eggplant (Padalino et al, 2013;Pe z ksa et al, 2016) or soybean (Apea-Bah et al, 2016).…”

“…A range of gluten-free formulations have been satisfactorily developed by adding flours from beetroots (Singh et al, 2016b), sugar beet molasses (Filip cev et al, 2016), artichoke, asparagus, pumpkin, zucchini, tomato, yellow, red andgreen pepper, carrot, broccoli, spinach or eggplant (Padalino et al, 2013;Pe z ksa et al, 2016) or soybean (Apea-Bah et al, 2016). Flours used as ingredients could also be obtained from apple (Morales et al, 2015), apple pomace (Mir et al, 2015) or jambolan . These additives allow obtaining baked products with good physical and sensory properties, along with enhanced nutritional composition.…”