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Food and Bioprocess Technology

, Volume 12, Issue 7, pp 1083–1092 | Cite as

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

  • Andrés F. Rocha ParraEmail author
  • Marta Sahagún
  • Pablo D. Ribotta
  • Cristina Ferrero
  • Manuel Gómez
Original Paper
  • 267 Downloads

Abstract

Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the level of replacement with AP on the quality of sugar-snap cookies. Dehydrated AP was ground to three different particle sizes (d(4,3) = 362, 482, 840 μm) to substitute 15% and 30% of wheat flour in cookie formulations. The quality of dough and cookies was evaluated in terms of rheological properties, color, texture, and global acceptability of the final product. When the AP particle size decreased, the water absorption properties (WHC, WBC) were higher (33 and 10% respectively for the lowest and the highest particle size). For both replacement levels, the smallest particle size (362 μm) led to the highest dynamic moduli of dough. The spread ratio (SR) of the cookies diminished when the particle size decreased (from 6.4 to 4.8 corresponding to AP840 and AP362 respectively). The lowest SRs were obtained for the 30% replacement level except for AP362. When employing AP with the largest particle size (840 μm), the cookies were less hard (48.7 N). The addition of AP to sugar-snap cookies led to higher global acceptability scores than for control cookies. The sensory attribute that most differentiated the cookies with AP was their pleasant taste being the taste score always higher than the control one.

Keywords

By-product Bagasse Dietary fiber Hydration properties Cookie quality 

Notes

Acknowledgments

The authors want to acknowledge the apple pomace donation by Jugos SA of Rio Negro, Argentina.

Funding Information

This study is financially supported by the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-2-R) and the European Regional Development Fund (FEDER) and the University of La Plata (Projects 11/X661 and 11/X771) and CONICET from Argentina.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Andrés F. Rocha Parra
    • 1
    Email author
  • Marta Sahagún
    • 2
  • Pablo D. Ribotta
    • 3
  • Cristina Ferrero
    • 1
  • Manuel Gómez
    • 2
  1. 1.CIDCA, Facultad de Ciencias Exactas, CCT La Plata (CONICET), Universidad Nacional de La PlataLa PlataArgentina
  2. 2.Food Technology Area, College of Agricultural EngineeringUniversity of ValladolidPalenciaSpain
  3. 3.CONICET, Facultad de Ciencias AgropecuariasUniversidad Nacional de CórdobaCórdobaArgentina

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