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

References

• Cauvain, S.P.; Young, L.S. Technology of breadmaking. Chapman and Hall: London, UK, 2008.
   Google Scholar
• Figuerola, F.; Hurtado, M.L., Estévez, A.M.; Chiffelle, I.; Asenjo, F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem. 2005, 91, 395–401.
   Google Scholar
• Rohm, H.; Brennan, C.; Turner, C.; Günther, E.; Campbell, G.; Hernando, I.; Struck, S.; Kontogiorgos, V. Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—A SUSFOOD Project. Foods 2015, 4, 690–697.
   Google Scholar
• Sudha, M.L. Apple pomace (by-product of fruit juice industry) as a flour fortification strategy. In Flour and breads and their fortification in health and disease prevention; Preedy, V.R., Watson, R.R., Patel, V.B., Eds.; Elsevier: Amsterdam, 2011; pp 395–405.
   Google Scholar
• Saura-Calixto, F. Antioxidant dietary fiber product: A new concept and a potential food ingredient. J. Agric. Food Chem. 1998, 46, 4303–4306.
   Google Scholar
• Viebke, C.; Al-Assaf, S.; Phillips, G.O. Food hydrocolloids and health claims. Bioactive Carbohyd Dietary Fibre 2014, 4, 101–114.
   Google Scholar
• Lattimer, J.M.; Haub, M.D. Effects of dietary fiber and its components on metabolic health. Nutrients 2010, 2, 1266–1289.
   Google Scholar
• Slavin, J. Fiber and prebiotics: Mechanisms and health benefits. Nutrients 2013, 5, 1417–1435.
   Google Scholar
• Struck, S.; Gundel, L.; Zahn, S.; Rohm, H. Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Sci. Technol. 2016, 65, 32–38.
   Google Scholar
• Grigelmo-Miguel, N.; Martín-Belloso, O. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT - Food Sci. Technol. 1999, 32, 503–508.
   Google Scholar
• Wang, L.; Xu, H.; Yuan, F.; Pan, Q.; Fan, R.; Gao, Y. Physicochemical characterization of five types of citrus dietary fibers. Biocatal. Agric. Biotechnol. 2015, 4, 250–258.
   Google Scholar
• Martí, N.; Saura, D.; Fuentes, E.; Lizama, V.; García, E.; Mico-Ballester, M.J.; Lorente, J. Fiber from tangerine juice industry. Ind. Crops Prod. 2011, 33, 94–98.
   Google Scholar
• Iora, S.R.F.; Maciel, G.M.; Zielinski, A.A.F.; da Silva, M.V.; Pontes, P.V.A.; Haminiuk, C.W.I.; Granato, D. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. Int. J. Food Sci. Technol. 2015, 50, 62–69.
   Google Scholar
• Bravo, L.; Saura-Calixto, F. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Viticult. 1998, 49, 135–141.
   Google Scholar
• Yu, J.; Ahmedna, M. Functional components of grape pomace: Their composition, biological properties and potential applications. Int. J. Food Sci. Technol. 2013, 48, 221–237.
   Google Scholar
• Milala, J.; Kosmala, M.; Sójka, M.; Kołodziejczyk, K.; Zbrzeåniak, M.; Markowski, J. Plum pomaces as a potential source of dietary fibre: Composition and antioxidant properties. J. Food Sci. Technol. 2013, 50, 1012–1017.
   Google Scholar
• Matias, M.D.F.O.; De Oliveira, E.L.; Gertrudes, E.; Dos Anjos Magalhães, M.M. Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products. Braz. Arch. Biol. Technol. 2005, 48, 143–150.
   Google Scholar
• Larrauri, J.A.; Rupérez, P.; Borroto, B.; Saura-Calixto, F. Mango peels as a new tropical fibre: Preparation and characterization. LWT - Food Sci. Technol. 1996, 29, 729–733.
   Google Scholar
• Martín-Cabrejas, M.A.; Esteban, R.M.; López-Andreu, F.J.; Waldron, K.; Selvendran, R.R. Dietary fiber content of pear and kiwi pomaces. J. Agric. Food Chem. 1995, 43, 662–666.
   Google Scholar
• Struck, S.; Plaza, M.; Turner, C.; Rohm, H. Berry pomace: A review of processing and chemical analysis of its polyphenols. Int. J. Food Sci. Technol. 2016, 51, 1305–1318.
   Google Scholar
• Campbell, G.M. A history of aerated foods. Cereal Foods World 2009, 54, 8–14.
   Google Scholar
• Campbell, G.; Ross, M.; Motoi, L. Expansion capacity of bran-enriched doughs in different scales of laboratory mixers. In Bubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 323–336.
   Google Scholar
• Van der Kamp, J.W. New perspectives for dietary fibre research and development with novel research tools. Cereal Foods World 2003, 48, 257–259.
   Google Scholar
• Cauvain, S.; Chamberlain, N.; Collins, T.; Davies, J. The distribution of dietary fibre and baking quality among mill fractions of CBP flour. FMBRA Report No, 1983, 5.
   Google Scholar
• Collins, T.H. Making the best of brown bread. FMBRA Bull. 1983, 1, 3–13.
   Google Scholar
• Collins, T.; Young, L.S. Gluten fortification of brown flours used in the Chorleywood Bread Process. FMBRA Bull. 1986, 3, 95–101.
   Google Scholar
• Collins, T.H.; Fearn, T.; Ford, W. The effect of gluten, fungal alpha-amylase and DATA ester in wholemeal bread made by CBP. FMBRA Bull. 1985, 5, 194–201.
   Google Scholar
• Dubois, D. The practical application of fiber materials in bread production. Bakers Digest 1978, 5, 30–33.
   Google Scholar
• Galliard, T.; Collins, A. Effects of oxidising improvers, an emulsifier, fat and mixer atmosphere on the performance of wholemeal flour in the chorleywood bread process. J. Cereal Sci. 1988, 8, 139–146.
   Google Scholar
• Lai, C.; Davis, A.; Hoseney, R. Production of whole wheat bread with good loaf volume. Cereal Chem. 1989, 66, 224–227.
   Google Scholar
• Lai, C.; Hoseney, R.; Davis, A. Effects of wheat bran in breadmaking. Cereal Chem. 1989, 66, 217–219.
   Google Scholar
• Lai, C.; Hoseney, R.; Davis, A. Functional effects of shorts in breadmaking. Cereal Chem. 1989, 66, 220–223.
   Google Scholar
• Pomeranz, Y. Fiber in breadmaking: A review of recent studies. Bakers Digest 1977, 51.
   Google Scholar
• Rogers, D.; Hoseney, R. Problems associated with producing whole wheat bread. Cereal Foods World 1982, 27, 451–454.
   Google Scholar
• Shogren, M.; Pomeranz, Y.; Finney, K. Counteracting the deleterious effects of fiber in breadmaking. Cereal Chem. 1981, 58, 142–144.
   Google Scholar
• Shetlar, M.; Lyman, J. Effect of bran on bread baking. Cereal Chem. 1944, 21, 295–304.
   Google Scholar
• Dreese, P.; Hoseney, R. Baking properties of the bran fraction from brewer’s spent grains. Cereal Chem. 1982, 59, 89–91.
   Google Scholar
• Galliard, T.; Gallagher, D. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. J. Cereal Sci. 1988, 8, 147–154.
   Google Scholar
• Gan, Z.; Ellis, P.; Vaughan, J.; Galliard, T. Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure. J. Cereal Sci. 1989, 10, 81–91.
   Google Scholar
• Pomeranz, Y.; Shogren, M.; Finney, K.; Bechtel, D. Fiber in breadmaking: Effects on functional properties. Cereal Chem. 1977, 54, 25–41.
   Google Scholar
• Gan, Z.; Galliard, T.; Ellis, P.; Angold, R.; Vaughan, J. Effect of the outer bran layers on the loaf volume of wheat bread. J. Cereal Sci. 1992, 15, 151–163.
   Google Scholar
• Wootton, M.; Shams‐Ud‐Din, M. The effects of aqueous extraction on the performance of wheat bran in bread. J. Sci. Food Agric. 1986, 37, 387–390.
   Google Scholar
• Zhang, D.; Moore, W.R. Effect of wheat bran particle size on dough rheological properties. J. Sci. Food Agric. 1997, 74, 490–496.
   Google Scholar
• Sosulski, F.; Wu, K. High-fiber breads containing field pea hulls, wheat, corn, and wild oat brans. Cereal Chem. 1988, 65, 186–191.
   Google Scholar
• Chen, H.; Rubenthaler, G.; Leung, H.; Baranowski, J. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chem. 1988, 65, 244–247.
   Google Scholar
• D’appolonia, B.; Youngs, V. Effect of bran and high-protein concentrate from oats on dough properties and bread quality. Cereal Chem. 1978, 55, 636–644.
   Google Scholar
• Gan, Z.; Ellis, P.; Schofield, J. Gas cell stabilisation and gas retention in wheat bread dough. J. Cereal Sci. 1995, 21, 215–230.
   Google Scholar
• Zhang, D.; Moore, W. Wheat bran particle size effects on bread baking performance and quality. J. Sci. Food Agric. 1999, 79, 805–809.
   Google Scholar
• Cadden, A.-M. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers. J. Food Sci. 1987, 52, 1595–1599.
   Google Scholar
• Cadden, A.-M. Moisture sorption characteristics of several food fibers. J. Food Sci. 1988, 53, 1150–1155.
   Google Scholar
• Haseborg, E.t.; Himmelstein, A. Quality problems with high-fiber breads solved by use of hemicellulase enzymes. Cereal Foods World 1988, 33, 419–422.
   Google Scholar
• Krishnan, P.; Chang, K.; Brown, G. Effect of commercial oat bran on the characteristics and composition of bread. Cereal Chem. 1987, 64, 55–58.
   Google Scholar
• Laurikainen, T.; Härkönen, H.; Autio, K.; Poutanen, K. Effects of enzymes in fibre-enriched baking. J. Sci. Food Agric. 1998, 76, 239–249.
   Google Scholar
• Rasco, B.; Borhan, M.; Yegge, J.; Lee, M.; Siffring, K.; Bruinsma, B. Evaluation of enzyme and chemically treated wheat bran ingredients in yeast-raised breads. Cereal Chem. 1991, 68, 295–299.
   Google Scholar
• Campbell, G.; Ross, M.; Motoi, L. Bran in bread: Effects of particle size and level of wheat and oat bran on mixing, proving and baking. In Bubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 337–354.
   Google Scholar
• Haridas Rao, P.; Rao, H.M. Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. J. Food Sci. Technol. 1991, 28, 92–97.
   Google Scholar
• Sivam, A.S.; Sun-Waterhouse, D.; Quek, S.; Perera, C.O. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review. J. Food Sci. 2010, 75, R163–R174.
   Google Scholar
• Anil, M. Using of hazelnut testa as a source of dietary fiber in breadmaking. J. Food Eng. 2007, 80, 61–67.
   Google Scholar
• Chang, R.C.; Li, C.Y.; Shiau, S.Y. Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech J. Food Sci. 2015, 33, 180–185.
   Google Scholar
• Katina, K. High-fibre baking. In Bread making: Improving quality; Cauvain, S.P., Ed.; CRC Press: Boca Raton, FL, 2003; pp 487–499.
   Google Scholar
• Lorenz, K. Triticale bran in fiber breads. Bakers Digest 1976, 50, 27–30.
   Google Scholar
• Masoodi, F.A.; Chauhan, G.S. Use of apple pomace as a source of dietary fiber in wheat bread. J. Food Process. Preserv. 1998, 22, 255–263.
   Google Scholar
• O’Shea, N.; Doran, L.; Auty, M.; Arendt, E.; Gallagher, E. The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace. Food Funct. 2013, 4, 1856–1863.
   Google Scholar
• O’Shea, N.; Rößle, C.; Arendt, E.; Gallagher, E. Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chem. 2015, 166, 223–230.
   Google Scholar
• Prentice, N.; D’appolonia, B. High-fiber bread containing brewer’s spent grain. Cereal Chem. 1977, 54, 1084–1095.
   Google Scholar
• Rosell, C.M.; Santos, E.; Collar, C. Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. Eur. Food Res. Technol. 2006, 223, 333–340.
   Google Scholar
• Walker, R.; Tseng, A.; Cavender, G.; Ross, A.; Zhao, Y. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J. Food Sci. 2014, 79, S1811–S1822.
   Google Scholar
• Başman, A.; Köksel, H. Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran. Cereal Chem. 1999, 76, 506–511.
   Google Scholar
• Waghmare, A.G.; Arya, S.S. Use of fruit by‐products in the preparation of hypoglycemic thepla: Indian unleavened vegetable flat bread. J. Food Process. Preserv. 2014, 38, 1198–1206.
   Google Scholar
• Barnes, P.J.; Lowy, G.D.A. The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour. J. Cereal Sci. 1986, 4, 225–232.
   Google Scholar
• Campbell, G.; Koh, K.C.; Keung, Y.M.; Morgenstern, M. Effect of wheat bran particle size on aeration of bread dough during mixing. In Bubbles in food 2; Campbell, G.M., Scanlon, M.G., Pyle, D.L., Eds.; Eagan Press: St. Paul, MN, 2008; pp 355–368.
   Google Scholar
• De Kock, S.; Taylor, J.; Taylor, J.R.N. Effect of heat treatment and particle size of different brans on loaf volume of brown bread. LWT - Food Sci. Technol. 1999, 32, 349–356.
   Google Scholar
• Moder, G.; Finney, K.; Bruinsma, B.; Ponte, J.; Bolte, L. Bread-making potential of straight-grade and whole-wheat flours of Triumph and Eagle-Plainsman V hard red winter wheats. Cereal Chem. 1984, 61, 269–273.
   Google Scholar
• Nelles, E.M.; Randall, P.G.; Taylor, J.R.N. Improvement of brown bread quality by prehydration treatment and cultivar selection of bran. Cereal Chem. 1998, 75, 536–540.
   Google Scholar
• Doehlert, D.C.; Moore, W.R. Composition of oat bran and flour prepared by three different mechanisms of dry milling. Cereal Chem. 1997, 74, 403–406.
   Google Scholar
• Rocha Parra, A.F.; Ribotta, P.D.; Ferrero, C. Apple pomace in gluten-free formulations: Effect on rheology and product quality. Int. J. Food Sci. Technol. 2015, 50, 682–690.
   Google Scholar
• Anonymous. Zusammensetzung von Brot und anderen Backwaren. DE29812970, 1999.
   Google Scholar
• Bielig, H.; Fanghaenel, K.D.I.; Kuettner, D.; Viehweger, T.; Strauss, J.D.I.; Popp, V. Process for the production of bakery and patisserie products. DE3403090 A1, 1984.
   Google Scholar
• Holzmüller, J. Verwendung von Aronia. DE102011101512 A1, 2012.
   Google Scholar
• John, T. Verfahren zur Herstellung von funktionellen Lebensmitteln. DE10155301 A1, 2003.
   Google Scholar
• Pateras, I.M.C.; Howells, K.F.; Rosenthal, A.J. Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by polydextrose. J. Food Sci. 1994, 59, 168–170.
   Google Scholar
• Cauvain, S.P.; Young, L.S. Baked products: Science, technology and practice. Blackwell Publishing: Oxford, UK, 2007; p 228.
   Google Scholar
• Foschia, M.; Peressini, D.; Sensidoni, A.; Brennan, C.S. The effects of dietary fibre addition on the quality of common cereal products. J. Cereal Sci. 2013, 58, 216–227.
   Google Scholar
• Grigor, J.M.; Brennan, C.S.; Hutchings, S.C.; Rowlands, D.S. The sensory acceptance of fibre-enriched cereal foods: A meta-analysis. Int. J. Food Sci. Technol. 2016, 51, 3–13.
   Google Scholar
• Wang, H.J.; Thomas, R.L. Direct use of apple pomace in bakery products. J. Food Sci. 1989, 54, 618–620.
   Google Scholar
• Masoodi, F.A.; Sharma, B.; Chauhan, G.S. Use of apple pomace as a source of dietary fiber in cakes. Plant Foods Hum. Nutr. 2002, 57, 121–128.
   Google Scholar
• Rupasinghe, H.P.V.; Wang, L.; Huber, G.M.; Pitts, N.L. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem. 2008, 107, 1217–1224.
   Google Scholar
• Madhugiri, L.S.; Krishna, R.L.; Vallikannan, B. An improved process for the preparation of fibre rich cake. 268622, 2009.
   Google Scholar
• Sudha, M.L.; Indumathi, K.; Sumanth, M.S.; Rajarathnam, S.; Shashirekha, M.N. Mango pulp fibre waste: Characterization and utilization as a bakery product ingredient. J. Food Meas. Charact. 2015, 9, 382–388.
   Google Scholar
• Romero-Lopez, M.R.; Osorio-Diaz, P.; Bello-Perez, L.A.; Tovar, J.; Bernardino-Nicanor, A. Fiber concentrate from orange (Citrus sinensis L.) bagase: Characterization and application as bakery product ingredient. Int. J. Mol. Sci. 2011, 12, 2174–2186.
   Google Scholar
• Mildner-Szkudlarz, S.; Siger, A.; Szwengiel, A.; Bajerska, J. Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chem. 2015, 172, 78–85.
   Google Scholar
• Rodríguez-García, J.; Sahi, S.; Hernando, I. Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT - Food Sci. Technol. 2014, 58, 173–182.
   Google Scholar
• Lai, H.M.; Lin, T.C. Bakery products: Science and technology. In Bakery products: Science and technology. Hui, Y.H., Ed.; Blackwell Publishing: Oxford, UK, 2007; pp 3–68.
   Google Scholar
• Rodríguez-García, J.; Salvador, A.; Hernando, I. Replacing fat and sugar with inulin in cakes: Bubble size distribution, physical and sensory properties. Food Bioprocess Technol. 2014, 7, 964–974.
   Google Scholar
• Khalil, A.H. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake. Plant Foods Hum. Nutr. 1998, 52, 299–313.
   Google Scholar
• Matsakidou, A.; Blekas, G.; Paraskevopoulou, A. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Sci. Technol. 2010, 43, 949–957.
   Google Scholar
• Bennion, E.; Bamford, G. Cake making processes. In The technology of cake making. Bent, A.J.E., Ed.; Blake Academic: London, UK, 1997; pp 252–270.
   Google Scholar
• Sikorski, Z.E.; Sikorska-Wiśniewska, G. The role of lipids in food quality. In Improving the fat content of foods. Williams, C., Buttriss, J., Eds.; Woodhead Publishing: Cambridge, UK, 2006; pp 213–235.
   Google Scholar
• Barker, P.; Cauvain, S. Fat and calorie-modified bakery products. Int. Food Ingredients 1994, 1, 19–24.
   Google Scholar
• Zahn, S.; Pepke, F.; Rohm, H. Effect of inulin as a fat replacer on texture and sensory properties of muffins. Int. J. Food Sci. Technol. 2010, 45, 2531–2537.
   Google Scholar
• Grigelmo-Miguel, N.; Carreras-Boladeras, E.; Martín-Belloso, O. Influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced-fat muffins. Food Sci. Technol. Int. 2001, 7, 425–431.
   Google Scholar
• Al-Sayed, H.M.A.; Ahmed, A.R. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Ann. Agric. Sci. 2013, 58, 83–95.
   Google Scholar
• Kocer, D.; Hicsasmaz, Z.; Bayindirli, A.; Katnas, S. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. J. Food Eng. 2007, 78, 953–964.
   Google Scholar
• Baker, B.; Davis, E.; Gordon, J. The influence of sugar and emulsifier type during microwave and conventional heating of a lean formula cake batter. Cereal Chem. 1990, 67, 451–457.
   Google Scholar
• Hicsasmaz, Z.; Yazgan, Y.; Bozoglu, F.; Katnas, Z. Effect of polydextrose-substitution on the cell structure of the high-ratio cake system. LWT - Food Sci. Technol. 2003, 36, 441–450.
   Google Scholar
• Struck, S.; Jaros, D.; Brennan, C.S.; Rohm, H. Sugar replacement in sweetened bakery goods. Int. J. Food Sci. Technol. 2014, 49, 1963–1976.
   Google Scholar
• Zahn, S.; Forker, A.; Krügel, L.; Rohm, H. Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Sci. Technol. 2013, 50, 695–701.
   Google Scholar
• Ajila, C.M.; Leelavathi, K.; Prasada Rao, U.J.S. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sci. 2008, 48, 319–326.
   Google Scholar
• Kohajdová, Z.; Karovičová, J.; Jurasová, M. Influence of grapefruit dietary fibre rich powder on the rheological characteristics of wheat flour dough and on biscuit quality. Acta Alimentaria, 2013, 42, 91–101.
   Google Scholar
• Kohajdová, Z.; Karovičacute, ová, J.; Jurasová, M.; Kukurová, K. Application of citrus dietary fibre preparations in biscuit production. J. Food Nutr. Res. 2011, 50, 182–190.
   Google Scholar
• Kohajdová, Z.; Karovičová, J.; Magala, M.; Kuchtová, V. Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chem. Pap. 2014, 68, 1059–1065.
   Google Scholar
• Nassar, A.; AbdEl-Hamied, A.; El-Naggar, E. Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits. World J. Agric. Sci. 2008, 4, 612–616.
   Google Scholar
• Rosell, C.M.; Rojas, J.A.; Benedito de Barber, C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 2001, 15, 75–81.
   Google Scholar
• Mildner-Szkudlarz, S.; Bajerska, J.; Zawirska-Wojtasiak, R.; Górecka, D. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J. Sci. Food Agric. 2013, 93, 389–395.
   Google Scholar
• Srivastava, P.; Indrani, D.; Singh, R.P. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. Int. J. Food Sci. Nutr. 2014, 65, 827–833.
   Google Scholar
• Min, B.; Bae, I.Y.; Lee, H.G.; Yoo, S.H.; Lee, S. Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresour. Technol. 2010, 101, 5414–5418.
   Google Scholar
• Larrea, M.A.; Chang, Y.K.; Martínez Bustos, F. Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chem. 2005, 89, 301–308.
   Google Scholar
• Jung, J.; Cavender, G.; Zhao, Y. Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. J. Food Sci. Technol. 2015, 52, 5568–5578.
   Google Scholar
• Pasqualone, A.; Bianco, A.M.; Paradiso, V.M.; Summo, C.; Gambacorta, G.; Caponio, F. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Res. Int. 2014, 65, 385–393.
   Google Scholar
• Carson, K.J.; Collins, J.L.; Penfield, M.P. Unrefined, dried apple pomace as a potential food ingredient. J. Food Sci. 1994, 59, 1213–1215.
   Google Scholar
• Górecka, D.; Pachołek, B.; Dziedzic, K.; Górecka, M. Raspberry pomace as a potential fiber source for cookies enrichment. ACTA Scientiarum Polonorum Technologia Alimentaria, 2010, 9, 451–461.
   Google Scholar
• Uysal, H.; Bilgiçli, N.; Elgün, A.; Ibanoǧlu, Ş.; Herken, E.N.; Kürşat Demir, M. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. J. Food Eng. 2007, 78, 1074–1078.
   Google Scholar
• Özboy-Özbaş, O.; Seker, I.T.; Gökbulut, I. Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Sci. Biotechnol. 2010, 19, 979–986.
   Google Scholar
• Altan, A.; McCarthy, K.L.; Maskan, M. Effect of extrusion process on antioxidant activity, total phenolics and β‐glucan content of extrudates developed from barley‐fruit and vegetable by‐products. Int. J. Food Sci. Technol. 2009, 44, 1263–1271.
   Google Scholar
• Karkle, E.L.; Keller, L.; Dogan, H.; Alavi, S. Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. J. Food Eng. 2012, 108, 171–182.
   Google Scholar
• Mäkilä, L.; Laaksonen, O.; Diaz, J.M.R.; Vahvaselkä, M.; Myllymäki, O.; Lehtomäki, I.; Laakso, S.; Jahreis, G.; Jouppila, K.; Larmo, P. Exploiting blackcurrant juice press residue in extruded snacks. LWT-Food Sci. Technol. 2014, 57, 618–627.
   Google Scholar
• Selani, M.M.; Brazaca, S.G.C.; dos Santos Dias, C.T.; Ratnayake, W.S.; Flores, R.A.; Bianchini, A. Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chem. 2014, 163, 23–30.
   Google Scholar
• Yağcı, S.; Göğüş, F. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J. Food Eng. 2008, 86, 122–132.
   Google Scholar
• Paraman, I.; Sharif, M.K.; Supriyadi, S.; Rizvi, S.S. Agro-food industry byproducts into value-added extruded foods. Food Bioprod. Process. 2015, 96, 78–85.
   Google Scholar
• Karkle, E.L.; Alavi, S.; Dogan, H. Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Res. Int. 2012, 46, 10–21.
   Google Scholar
• Altan, A.; McCarthy, K.; Maskan, M. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley‐based extrudates from fruit and vegetable by‐products. J. Food Sci. 2009, 74, E77–E86.
   Google Scholar
• Altan, A.; McCarthy, K.L.; Maskan, M. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. J. Food Eng. 2008, 89, 24–32.
   Google Scholar
• Drożdż, W.; Tomaszewska-Ciosk, E.; Zdybel, E.; Boruczkowska, H.; Boruczkowski, T.; Regiec, P. Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks. Pol. J. Chem. Technol. 2014, 16, 7–11.
   Google Scholar
• Gumul, D.; Ziobro, R.; ZIĘBA, T.; Roj, E. The influence of addition of defatted blackcurrant seeds on pro‐health constituents and texture of cereal extrudates. J. Food Qual. 2011, 34, 395–402.
   Google Scholar
• Khanal, R.; Howard, L.; Brownmiller, C.; Prior, R. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J. Food Sci. 2009, 74, H52–H58.
   Google Scholar
• Khanal, R.; Howard, L.; Prior, R. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. J. Food Sci. 2009, 74, H174–H182.
   Google Scholar
• Hirth, M.; Leiter, A.; Beck, S.M.; Schuchmann, H.P. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food. J. Food Eng. 2014, 125, 139–146.
   Google Scholar
• White, B.L.; Howard, L.R.; Prior, R.L. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J. Agric.Food Chem. 2010, 58, 4037–4042.
   Google Scholar