Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute

Yujeong Kim, Yongwook Kim, In Young Bae, Hyeon Gyu Lee, Suyong Lee

Research output: Contribution to journalArticle

8 Scopus citations

Abstract

Background: Preharvest dropped apples from a weather disaster are generally discarded or used in animal feed due to reduced market value. In this study, they were utilised to produce dietary fibre-enriched materials (DFEMs) and their baking performance in a food system was then evaluated as a high-fibre and low-calorie flour substitute. Results: Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2gkg-1). The use of DFEMs increased the pasting properties of wheat flour and improved dough mixing stability. When DFEMs were incorporated in the cookie formulation (2, 4 and 6g dietary fibre per serving), the cookie dough exhibited increased elongational viscosity and solid-like behaviour which became more pronounced with increasing levels of DEFMs. After baking, reduced spread was observed in DFEM cookies which could be readily attributed to their rheological characteristics. However, greater moisture retention by DFEMs produced cookie samples with softer texture. Conclusion: DFEMs prepared from preharvest dropped apples could be successfully evaluated in a cookie model system as a high-fibre and low-calorie substitute for wheat flour. This study suggests a new value-added application of preharvest dropped fruits, positively extending their use for better healthful diets.

Original languageEnglish
Pages (from-to)1974-1978
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume93
Issue number8
DOIs
StatePublished - 2013 Jun 1

Keywords

  • Dietary fibre
  • Fruit drop
  • Preharvest dropped apple
  • Wheat flour substitute

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