Jung Jooyeoun, Cavender George, Zhao Yanyun
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602 USA.
J Food Sci Technol. 2015 Sep;52(9):5568-78. doi: 10.1007/s13197-014-1680-4. Epub 2014 Dec 17.
This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40 °C forced-air drying and ~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % increase in total phenolic content (TPC) compared with wet pomace, a 110 % and 83 % higher than TPC in forced-air dried and freeze dried samples, respectively. The 15-20 % APF-fortified cookies were found to be ~44-59 % softer, ~30 % more chewy, and ~14 % moister than those of the control. WAP-fortified meat products had significantly higher dietary fiber content (0.7-1.8 % vs. 0.1-0.2 % in control) and radical scavenging activity than that of the control. These results suggest that impingement drying is a fast and effective method for preparing dried APF with highly retained bioactive compounds, and apple pomace fortified products maintained or even had improved quality.
本研究旨在评估冲击干燥（ID）作为一种快速干燥方法用于干燥湿苹果渣（WAP），并研究在烘焙食品和肉类产品中强化干燥苹果渣粉（APF）或WAP的效果。在约110°C的冲击干燥条件下，苹果渣的水分含量在3小时内从80%（湿基）降至4.5%，相比之下，40°C热风干燥需要24小时才能降至2.2%，冷冻干燥则需要约60小时才能降至2.3%。此外，冲击干燥提高了可提取的酚类化合物含量，与湿苹果渣相比，总酚含量（TPC）增加了58%，分别比热风干燥和冷冻干燥样品中的TPC高110%和83%。研究发现，与对照组相比，添加15%-20% APF的饼干质地软约44%-59%，更有嚼劲约30%，水分含量高约14%。添加WAP的肉类产品膳食纤维含量显著更高（0.7%-1.8%，而对照组为0.1%-0.2%），且自由基清除活性也高于对照组。这些结果表明，冲击干燥是一种快速有效的制备具有高生物活性化合物保留率的干燥APF的方法，并且苹果渣强化产品的品质得以维持甚至有所改善。
