Fiber from fruit pomace: A review of applications in cereal-based products

ABSTRACT

Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.

KEYWORDS:

• Aerated structure
• bread
• consumer acceptability
• healthy bakery products

Acknowledgment

This review was conducted in the context of a research project that was approved during the 2nd SUSFOOD ERA-Net call (www.susfood-era.net).

Funding

The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).

Additional information

Funding

The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).