Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement  

作　　者：Taru Negi Devina Vaidya Ayon Tarafdar Shubham Samkaria Nilakshi Chauhan Swati Sharma Ranjna Sirohi 

机构地区：[1]Department of Food Science and Technology,G.B.Pant University of Agriculture and Technology,Pantnagar,Uttarakhand 263145,India [2]Department of Food Science and Technology,Dr.Y.S.Parmar University of Horticulture and Forestry,Nauni,Himachal Pradesh 173230,India [3]Division of Livestock Production and Management,ICAR-Indian Veterinary Research Institute,Izatnagar,Bareilly,Uttar Pradesh 243122,India [4]Centre for Energy and Environmental Sustainability,Lucknow,Uttar Pradesh 226029,India

出　　处：《Systems Microbiology and Biomanufacturing》2021年第3期302-310,共9页系统微生物学与生物制造（英文）

摘　　要：Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.

关 键 词：Apple pomace Muffin pre-mix Sensory evaluation Shelflife BAKERY 

分 类 号：O48[理学—固体物理]