PROCESSING OF SPITI APPLE INTO JUICE AND UTILIZATION OF POMACE IN PSEUDOCEREALS CAKE
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Date
2021-09
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UHF,NAUNI
Abstract
ABSTRACT
The present investigations entitled “Processing of Spiti apple into juice and utilization of
pomace in pseudocereals cake” were carried out in the Department of Food Science and Technology, Dr
YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2019-20
and 2020-21. The fresh pittoo size fruits of Golden Delicious, Gale Gala and Super Chief contains, total
soluble solids (TSS) of 14.70, 15.82 and 14.22°B, ascorbic acid of 23.48, 28.09 and 26.24 mg/ 100 g and
total polyphenols of 63.43, 54.68 and 58.1 mg/ 100 g with 56.83, 47.22 and 50.14 per cent of antioxidant
activity, respectively. Similarly, the processed apple juice is a rich source of TSS (15.0-16.7°B), ascorbic
acid (12.58-15.78 mg/ 100 g) and total polyphenols (25.36-31.86 mg/ 100 g) with a good antioxidant
potential (68.14-74.0%). During storage of juice, TSS and sugars slightly increased whereas, the viscosity,
titratable acidity, ascorbic acid, total polyphenols and antioxidant activity decreased insignificantly. The
juice with minimum quality changes therefore, could safely be stored up to 6 months both at ambient and
refrigerated conditions. The process of extraction of juice leave behind a solid bio-waste called as apple
pomace, is an excellent source of total sugars (21.07-22.65%), crude fibre (20.11-21.15%), pectin content
(14.25-15.13%) and total polyphenols (152.2-179.4 mg/ 100 g). Further, buckwheat, amaranth and quinoa
are well known gluten-free food materials rich in essential nutrients and phenolic acids such as buckwheat
flour is an excellent source of total phenol (257.11 mg/ 100 g) and antioxidant activity (85.01%), quinoa is
also a good source of carbohydrates (64.89%) and total phenols (73.18 mg/ 100 g). Similarly, amaranth
contains highest protein content of 15.23 per cent, crude fibre of 4.87 per cent and ash content of 2.81 per
cent. The manufacture of pseudocereal-based cake involves blending of apple pomace flour with
buckwheat, quinoa and amaranth flour in different proportions. The buckwheat-based cake prepared by
blending buckwheat flour and apple pomace flour in ratios of 78: 22 while for quinoa-based cake and
amaranth-based cake, quinoa flour and amaranth flour blend with apple pomace flour in the ratio of 72: 28
were adjudged best. The enrichment of cake by the addition of pomace flour ranging from 22-28 per cent
significantly enhanced the functional constituents like crude fibre, total phenolic content and antioxidant
activity. Cake stored under refrigerated condition is palatable up to 28 days however, under ambient
conditions it could be stored safely up to 14 days. There was slight decrease in nutritional and sensory
quality but, overall, they were acceptable at the end of their respective storage period. Therefore, both
pomace flour and pseudocereals could profitably be utilized for the manufacture of cake with the enhanced
nutritional and health profile thereby ensuring better returns to the farmers for their produce.