ArticleScientific reports2024
Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits.Molecules (Basel, Switzerland) · 2026Article
- Upcycling Melon Peel Powder as a Value-Added Ingredient for Biscuits with Improved Nutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane.Ultrasonics sonochemistry · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.
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