Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement
作者机构：Department of Food Science and TechnologyG.B.Pant University of Agriculture and TechnologyPantnagarUttarakhand 263145India Department of Food Science and TechnologyDr.Y.S.Parmar University of Horticulture and ForestryNauniHimachal Pradesh 173230India Division of Livestock Production and ManagementICAR-Indian Veterinary Research InstituteIzatnagarBareillyUttar Pradesh 243122India Centre for Energy and Environmental SustainabilityLucknowUttar Pradesh 226029India
出 版 物：《Systems Microbiology and Biomanufacturing》 (系统微生物学与生物制造（英文）)
年 卷 期：2021年第1卷第3期
页 面：302-310页
学科分类：07[理学] 0809[工学-电子科学与技术（可授工学、理学学位）] 070205[理学-凝聚态物理] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 0836[工学-生物工程] 0702[理学-物理学]
基 金：All India Coordinated Research Projects on Post Harvest Technology
主 题：Apple pomace Muffin pre-mix Sensory evaluation Shelflife Bakery
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 *** the present study,apple pomace powder was utilized for formulating fiber-enriched muffin *** 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 *** were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific *** study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient *** evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based *** of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.
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