Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F010
DOI: https://doi.org/10.24326/ICDSUPL3.F010
Published online: 24 April 2024
ICDSUPL, 3, F010 (2024)
Color coordinates of dried apple pomace and apple pomace cookies
Anna Krajewska1*, Dariusz Dziki1
1 Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612, Lublin, Poland
* Corresponding author: anna.krajewska@up.lublin.pl
Abstract
The color affects consumers’ perception of the food product. The aim of this study was to determine the influence of the drying method and temperature on the color coordinates of powders obtained from apple pomace and cookies with their addition. Fresh apples were pressed to obtain juice, and the pomace was dried using the contact drying method at temperatures of 40°C, 60°C, and 80°C, as well as the freezedrying method at temperatures of heating plates set to 20°C, 40°C, and 60°C. Subsequently, the pomace was ground using a knife mill. Wheat cookies were prepared, in which 20% of the flour was replaced with powders from apple pomace, and then baked in an electric-air oven at 200°C for 15 minutes. Color coordinates for the pomace powders and cookies were determined using a colorimeter by the reflection method in the CIELab system, where L* represents lightness, a* represents red/green saturation, and b* represents yellow/blue saturation. The color of apple pomace and cookies depended on the drying method. Contact-dried pomace was darker and more red compared to freeze-dried pomace, as evidenced by the decrease in the L* coordinate value and the increase in the a* coordinate value. Furthermore, cookies containing lyophilizate were brighter than cookies containing powder from contact-dried pomace. The drying temperature of apple pomace had a smaller effect on the color of the pomace than the drying method, however, with an increase in drying temperature from 40 to 60°C for contact drying and lyophilization, the brightness of the pomace powder also increased. Furthermore, the enriched cookies appeared darker and more red compared to the cookies without the addition of pomace, while the cookies with the addition of freeze-dried powder exhibited more yellowish tones than the control.
This research was funded by National Science Centre, Poland (2023/49/N/NZ9/00218).
Keywords: apple pomace powder, apple biscuits, fruit waste, fruit pomace, freeze-drying
How to cite
A. Krajewska, D. Dziki, 2024. Color coordinates of dried apple pomace and apple pomace cookies. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F010