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Characterisation and application of fruit by-products as novel ingredients in gluten-free products
O'Shea, Norah
O'Shea, Norah
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2014-01
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Norah O'Shea Thesis.pdf
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O'Shea, N. L. 2014. Characterisation and application of fruit by-products as novel ingredients in gluten-free products. PhD Thesis, University College Cork
Abstract
Literature has revealed that “waste” left from the processing of fruit can still
contain a substantial quantity of macro and minor nutrients. The aim of this
thesis was to ascertain the nutritional and structural properties and potential uses
of two fruit by-products [apple pomace (Malus domestica Cv. “Karmijn de
Sonnaville”) and orange pomace (Citrus sinensis L. Cv. “Valencia”)] in glutenfree
bread and extruded snack formulations.
The physicochemical and nutritional properties of the fruit by-products were
initially studied. Apple pomace contained a high level of fibre and pectin. The
isolated pectin was demonstrated to have a high level of methylation which
developed viscous pastes. Orange pomace also had high levels of fibre and
pectin, and it was an abundant source of minerals such as potassium and
magnesium. Orange pomace had a poor gelling ability.
The flour obtained after milling dried orange pomace was used in the formulation
of gluten-free bread with the aid of a response surface design. Due to the fibrous
properties of orange pomace flour, proofing and water addition were also
studied. When added at levels greater than 6%, the loaf volume decreased. The
number of cells per slice also decreased with increasing orange pomace addition.
Inclusion of orange pomace at levels of up to 4% increased crumb softness. An
optimised formulation and proofing time was derived using the optimisation tool;
these consisted of 5.5% orange pomace, 94.6% water inclusion and with 49
minutes proofing. These optimised parameters doubled the total dietary fibre
content of the bread compared to the original control.
The pasting properties, rheology, microstructure and sensory characteristics of
the optimised formulation (batter and bread) were investigated. Pasting results
showed how orange pomace inclusions reduced the final viscosity of the batter,
hence reducing the occurrence of starch gelatinisation. Rheological properties
such as the storage modulus (G') and complex modulus (G*) increased in the
orange pomace batter compared to the control batter. This demonstrates how the
orange pomace as an ingredient improved the robustness of the formulation.
Sensory panellists scored the orange pomace bread comparably to the control
bread.
Milled apple pomace was studied as a potential novel ingredient in an extruded
snack. As extrusion requires the trialling of a number of extruder parameters, a
response surface design was again used to develop an optimised snack. The
parameters studied were apple pomace addition, die head temperature and screw
speed. Screw speed had the most significant impact on extrudate characteristics.
As screw speed increased the favourable extrudate characteristics such as radical
expansion ratio, porosity and specific volume decreased. The inclusion of apple
pomace had a negative effect on extrudate characteristics at levels greater than
8% addition. Including apple pomace reduced the hardness and increased the
crispiness of the snack. Using the optimisation tool, the optimised and validated
formulation and extrusion process contained the following parameters: 7.7%
apple pomace, 150oC die head temperature and a screw speed of 69 rpm.