Quality Evaluation of Cakes Supplemented with Apple and Pear Pomace Powder

Pomace is a waste biomass generated after fruit processing and is rich in nutrients, which can be used for the value addition of processed food. Thus, the present research was planned to use apple and pear pomace in cakes after drying and evaluate its effect on various quality characteristics. Apple and pear pomace powder contain fat (4.69 and 3.76%), proteins (2.32 and 2.95%), fibre (3.70 and 2.61%), ash (4.69 and 3.70%), and total phenols (85.82 and 57.40 mg/g GAE), respectively. Incorporating apple and pear pomace powder in the wheat flour resulted in cakes with increased fat, protein, fibre, and ash contents. The final products also increased total phenol and flavonoid content, improving their antioxidant potential. Sensory evaluation indicated dark crust and crumb colour, pleasant flavour, more complex texture, and improved overall acceptability. Based on these results, apple and pear pomace powder could be used as value-added ingredients in cakes.