ArticleJournal of food science and technology2016
Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed.
- Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks.Molecules (Basel, Switzerland) · 2026Article
- Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.Gels (Basel, Switzerland) · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.Scientific reports · 2024Article
- Sustainable utilization of apple pomace and its emerging potential for development of functional foods.Environmental science and pollution research international · 2024Review
- Apples and Apple By-Products: Antioxidant Properties and Food Applications.Antioxidants (Basel, Switzerland) · 2023Review
- Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.Antioxidants (Basel, Switzerland) · 2023Article
- Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content.Journal of food science and technology · 2023Article
- Reintegration of Food Industry By-Products: Potential Applications.Foods (Basel, Switzerland) · 2022Review
- Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures.Food chemistry: X · 2022Article
- Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits.Molecules (Basel, Switzerland) · 2022Article
- Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2022Article
- Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits.Food production, processing and nutrition · 2021Review
- Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality.Journal of food science and technology · 2020Article
- Phenolic composition of apple products and by-products based on cold pressing technology.Journal of food science and technology · 2019Article
- Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.Food science & nutrition · 2018Article
- Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models.Journal of food science and technology · 2016Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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