Direct Use of Apple Pomace in Bakery Products

DRUM‐DRIED APPLE POMACE (DDAP), an edible by‐product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc‐dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all‐purpose flour in the crust and 40% (w/w) of the quick‐cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.