Journal
FOOD REVIEWS INTERNATIONAL
Volume 34, Issue 2, Pages 162-181Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2016.1261299
Keywords
Aerated structure; bread; consumer acceptability; healthy bakery products
Categories
Funding
- INIA in Spain
- DEFRA in UK
- Federal Ministry of Education and Research via PTJ in Germany [031B0004]
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Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.
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