Sensory evaluation of bakery products with the addition of apple pomace flour

The industrialization process of apple, particularly juice, generates the pomace as the main residue or by-product, whose proper management should be among the priorities of the processing industries. The physicochemical composition of the apple pomace flour obtained in this study consisted of 43% of fiber on a dry basis. Studies on the fibers show that they have a hypocholesterolemic action reducing the digestion and absorption of dietary lipids, increasing the fecal excretion of bile acids and neutral sterols, increasing the production of short-chain fatty acids in the colon, and decreasing the percentage of primary bile acids. The objective of this study was to evaluate sensorially bakery products added with apple pomace flour to show that the apple pomace flour can be a potential alternative source of dietary fibers in bakery products.