Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea.
J Sci Food Agric. 2013 Jun;93(8):1974-8. doi: 10.1002/jsfa.6001. Epub 2013 Feb 1.
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.
Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2 g kg(-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 6 g 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.
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.
由于市场价值降低，收获前因天气灾害掉落的苹果通常被丢弃或用于动物饲料。在这项研究中，它们被用来生产富含膳食纤维的材料（DFEM），然后评估其在食品系统中的烘焙性能，作为高纤维、低热量的面粉替代品。
对收获前掉落的苹果粉进行水热处理和分级，得到富含纤维的部分（856.2gkg-1）。DFEM 的使用增加了小麦粉的糊化特性，并改善了面团混合稳定性。当 DFEM 被加入饼干配方中（每份 2、4 和 6g 膳食纤维）时，饼干面团表现出拉伸黏度增加和固态行为，随着 DFEM 水平的增加，这种行为变得更加明显。烘焙后，DFEM 饼干的扩展度降低，这可以归因于它们的流变特性。然而，DFEM 保留更多的水分会使饼干样品的质地更柔软。
从收获前掉落的苹果中制备的 DFEM 可以成功地在饼干模型系统中进行评估，作为小麦粉的高纤维、低热量替代品。本研究为收获前掉落的水果提供了一种新的增值应用，为更健康的饮食提供了更好的利用。
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