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

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Systems Microbiology and Biomanufacturing 2021年第3期1卷 302-310页

作者： Taru Negi Devina Vaidya Ayon Tarafdar Shubham Samkaria Nilakshi Chauhan Swati Sharma Ranjna Sirohi Department of Food Science and Technology G.B.Pant University of Agriculture and TechnologyPantnagarUttarakhand 263145India Department of Food Science and Technology Dr.Y.S.Parmar University of Horticulture and ForestryNauniHimachal Pradesh 173230India Division of Livestock Production and Management ICAR-Indian Veterinary Research InstituteIzatnagarBareillyUttar Pradesh 243122India Centre for Energy and Environmental Sustainability LucknowUttar Pradesh 226029India

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.

关键词： Apple pomace muffin pre-mix Sensory evaluation Shelflife Bakery

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