Year: 2017 | Month: December | Volume 7 | Issue 2
Comparative Evaluation of Physico-chemical and Functional Properties of Apple, Carrot and Beetroot Pomace Powders
Abstract:
In the present investigation physical, chemical and functional properties of apple, carrot and beetroot pomace powder were evaluated and compared in order to access its potential for valorisation of food products. Physical properties of pomace powders indicated that apple pomace powder (APP) had good flowability characteristics whereas carrot pomace powder (CPP) and beetroot pomace powder (BPP) were having fair flowability. All the three pomace powders were having intermediate cohesiveness. CPP had the highest water holding capacity (WHC), swelling capacity (SC) and oil absorption capacity (OAC) whereas WRC (water retention capacity) was found to be highest in the BPP. CPP and BPP showed good ash content while the highest crude fibre content was found in APP. Overall, all three pomace powders were having high crude fibre content and good hydration properties. The results obtained suggested that all three pomace powders are good source of dietary fibre and thus can be used for fibre enrichment in food products.
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