International Journal of Advanced Biochemistry Research

Biochem
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Vol. 8, Issue 3, Part F (2024)

Apple Pomace powder's functional characteristics

Author(s): Pankaj Kumar, Neelash Chauhan, B.R. Singh, Vivak Kumar, Suresh Chandra, Bhim Singh and Jaivir Singh
Abstract: Apple pomace is a low-value byproduct of the apple processing industry that is frequently discarded, despite containing useful chemicals. Developing a long-term strategy for managing fruit waste has become crucial. It is anticipated that several million metric tons of apple pomace are produced globally each year. Apple pomace, which accounts for 20-30% of all processed apples, is a readily available source of bioactive compounds useful in the food sector. The functional qualities of apple pomace powder were investigated, and the results revealed a water absorption capacity of 3.56 g/g. The foam of apple pomace powder was unstable. There is much research supporting the hypoglycaemic potential of fiber in the management of diabetes. In vitro experiments were used in this investigation to examine the impact of apple pomace powder on α-amylase, glucose diffusion, and glucose adsorption. Dietary fiber in apple pomace powder may have a hypoglycemic impact through inhibiting glucose diffusion retardation index, amylase activity, and glucose adsorption capacity. It was found that the apple pomace powder had an α-amylase inhibition ratio of 80%.
Pages: 509-512  |  107 Views  53 Downloads
How to cite this article:
Pankaj Kumar, Neelash Chauhan, B.R. Singh, Vivak Kumar, Suresh Chandra, Bhim Singh, Jaivir Singh. Apple Pomace powder's functional characteristics. Int J Adv Biochem Res 2024;8(3):509-512. DOI: 10.33545/26174693.2024.v8.i3f.801
International Journal of Advanced Biochemistry Research

International Journal of Advanced Biochemistry Research

International Journal of Advanced Biochemistry Research
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