The aim of the study was to prepare different cider products using the apple varieties widespread in Hungary (Golden, Jonathan, Jonagold, Starking, Nyári Fontos) in order to assess the influence of the apple variety on the antioxidant and organoleptic properties of the final products. Since cider making involves the production of a large amount of by-product (apple pomace), a further aim was to examine the chemical properties of this by-product and to assess the possibility of its suitability for the production of additional functional bakery products, to reduce the amount of by-products associated with cider making. Based on the results, the total polyphenol concentration (TPC) of apple juices was unaffected by the fermentation and maturation processes, but the total antioxidant content (TAC) significantly increased. After the cider-making process, significant amounts of bioactive components remained in the leftover apple pomace, therefore suitable for making functional muffins. The results showed that the antioxidant content of muffins was higher compared to pomace, however the cause for this phenomenon is probably related to the matrix effect of other components used during muffin preparation, and the effect of the heat treatment during baking. Taking into account the results of the sensory tests, it can be concluded that the apple pomace remaining from cider production can be used excellently as a base for bakery products, thereby increasing the utilization of the by-product and reducing the environmental impact.
Székelyhidi et al. (Fri,) studied this question.