Preliminary study of the production of apple pomace and quince jelly

Apple pomace, a cheap by-product of apple juice and cider production, is rich in pectins and flavour compounds. Thus, a possible way of valorization of apple pomace was using it for jelly production. Fresh apple pomace from Braeburn, Gala, Golden Delicious and Granny Smith was used for the preparation of jelly to study the amount of sugar and quince content and the cooking time effect. The response surface methodology was used to study the preparation of apple pomace jelly and responses studied were textural characteristics and overall acceptability. The hardness of jelly was not affected by the factors studied whereas cohesiveness and overall acceptability were affected by the concentration of quince and sugar. The most appreciated jellies were those prepared with the highest quince concentration and the lowest sugar concentration. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.