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Effect of Apple Pomace On Quality Characteristics of Brown Rice Based Cracker
Effect of Apple Pomace On Quality Characteristics of Brown Rice Based Cracker
Effect of Apple Pomace On Quality Characteristics of Brown Rice Based Cracker
a
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
b
Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir
190025, India
KEYWORDS Abstract Formulation of gluten free crackers based on brown rice flour from two varieties and
Brown rice; apple pomace was studied during the present investigation. Pomace flour blends were prepared
Apple pomace; by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed
Crackers; decrease in pasting properties except pasting temperature which increased with increase in pomace
Antioxidants; level. The hunter colour value (L*) and fracture force of crackers are decreased with increase in
Minerals pomace level. The crackers were investigated and compared for composition, antioxidant properties
(DPPH, total phenolic content, total flavonoid content, reducing power), minerals and sensory
properties. The increased amount of apple pomace in the flour formulation resulted in higher anti-
oxidant properties, total dietary fibre and minerals in the final product. Based on the present study,
pomace based rice crackers have good potential for consumer and regarded as health promoting
functional food, especially for coeliac disease patients.
ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is
an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
1. Introduction ers are the popular snack products which have appreciable
demand amongst the consumers (Maneerote et al., 2009;
Snack foods are an integral part of the diet and have been over Sedej et al., 2011). Cereals occupy an important place in
a period of time commercially exploited on large scale. Crack- human nutrition as major proportion of population consumes
it all over the world and mostly exploited for cracker formula-
tion. However, coeliac disease patients are unable to consume
* Corresponding author. Tel.: +91 7298624287; fax: +91 413 cereal products that contain gluten proteins. Rice is one of the
2656743. most suitable cereal crops for gluten-free products because it
E-mail address: shabirahmir@gmail.com (S.A. Mir). has a low level of prolamine. It also possesses unique nutri-
Peer review under responsibility of King Saud University. tional, hypoallergenic and bland taste properties (Ali et al.,
2014; Mir and Bosco, 2014).
Since majority of minerals and phytochemicals are concen-
trated in the bran layer of the whole grain (Abdul-Hamid
Production and hosting by Elsevier
http://dx.doi.org/10.1016/j.jssas.2015.01.001
1658-077X ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
2 S.A. Mir et al.
et al., 2007), it is supposed that products based on the use of The dry ingredients except sugar were mixed in a mixer,
whole raw materials might be considered as food with high whilst the liquid ingredients and sugar were mixed separately
antioxidant and mineral potential. Recent studies have shown to form emulsion. The emulsion was incorporated into the
that brown rice had a wide range of biological activities, dry ingredients and mixed by high speed mixer. Dough was
including antioxidant, anticarcinogenic, antiallergic activities, wrapped in polyethylene bags and left to rest at room temper-
antiatherosclerosis and amelioration of iron deficiency anae- ature for 30 min to ensure uniform distribution of liquids. The
mia of the body (Deng et al., 2013). dough was then manually sheeted to 2.5 mm thickness and cut
Consumer interest is increasing in functional foods and this by pressing mould into 35 mm diameter. Baking was done in a
has led to the demand of such products in the market. Therefore, double deck baking oven (T26/DDO, Technico, Chennai,
different sources have been incorporated as raw material into India) at 170 C for 10 min. After cooling for 5 min to room
cereal products which have health benefits (Masoodi and temperature, the crackers were wrapped in plastic container
Chauhan, 1998; Wang et al., 2012). Apple pomace, a fruit indus- and kept at room temperature for further investigation.
try by-product is one of the potential food ingredients used in
bakery products (Rupasinghe et al., 2008; Zarein et al., 2015). 2.3. Pasting properties of pomace-rice flour blends
Phytochemicals present in apple pomace have been associated
with many health enhancing benefits e.g. cancer cell prolifera- Pasting characteristics of rice flour-pomace blends were deter-
tion, lipid oxidation decrease and lower cholesterol level mined by using Rapid Visco Analyzer (Starch master 2, New-
(O’Shea et al., 2012). In addition, apple pomace fibres are port Scientific Pty. Ltd, Warriewood, Australia). Powder
known to consist of bioactive compounds such as flavonoids, sample of 3 g was weighed in RVA canisters followed by addi-
polyphenols and carotenoids and also have been considered as tion of 25 ml of water. The prepared slurry in the canister was
a source of better quality dietary fibre (Fernandez-Ginez et al., heated to 50 C and stirred at 160 rpm for 10 s to enable the
2003). Lu and Foo (2000) indicated that the polyphenols, which complete dispersion. The slurry was held at 50 C for 1 min
are mainly responsible for the antioxidant activity, are present in and temperature was raised to 95 C for 7.5 min and subse-
apple pomace and hence could be a cheap and readily available quently held at 95 C for 5 min. The slurry was cooled at
source of dietary antioxidants. Several authors have reviewed 50 C for 7.5 min, and then held at 50 C for 2 min. Pasting
the importance of dietary fibre (O’Shea et al., 2012). Dietary temperature, peak viscosity, holding viscosity, final viscosity,
fibres from different sources have been used to replace cereal breakdown viscosity and setback viscosity were determined.
flour in the preparation of bakery products (Foschia et al.,
2013). Therefore, the present work was undertaken to formulate 2.4. Colour of rice cracker
and study the influence of apple pomace on the chemical, antiox-
idant and sensory properties of rice crackers.
The cracker colour was determined by CIE colour scales L*, a*
and b* using Hunter Lab digital colorimeter (Model D25M,
2. Materials and methods
Hunter Associates Laboratory, Reston, USA). Calibration
with black and white standards was performed before colour
2.1. Raw materials measurement. The total colour difference (DE) was estimated
as:
The paddy varieties K-332 and Khosar were procured from the qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
Sher-e-Kashmir University of Agriculture Science and Technol- Total colour difference ðDEÞ ¼ ½ðDLÞ2 þ ðDaÞ2 þ ðDbÞ2
ogy, Kashmir, India. The grains were dried and dehusked in a
THU-34A Stake Testing Rice Husker (Stake, Japan) to obtain where
brown rice. Flour was obtained by grinding the brown rice using DL ¼ ðLsample Lstandard Þ
Mini Grain Mill (A11B, IKA Inc.) and sifting the material
through 300 lm sieve and kept in a refrigerator at about 4 C Da ¼ ðasample astandard Þ
for further analysis. Fresh apples obtained from local market
of Pondicherry were washed well with water to remove the Da ¼ ðbsample bstandard Þ
adhering dust. The apples were cut into small pieces and crushed
into the juicer mixer (Crompton Greaves, CG-BX, India). The
2.5. Texture of rice cracker
juice was squeezed completely from the pulp and pomace was
dried in tray drier at 40 C and grounded with grinder mill
and sieved into a fine powder. Commercially available sugar, The fracture force test was measured using a Texture Analyzer
vegetable fat, salt and baking powder were brought from the (TA) TA-HD plus, Stable Micro Systems, Surrey, UK. The
local market of Pondicherry. Carboxymethyl cellulose sodium cracker samples were rested on the platform supported at two
salt was obtained from the Merck, Mumbai, India. points and the blade was attached to the crosshead of the instru-
ment. The peak force from the resulting curve was considered as
2.2. Preparation of rice cracker the fracture force of the biscuit. The average force was calcu-
lated for five cookies and reported as fracture force (g).
The rice cracker formulation was brown rice flour (100 g),
2.6. Composition
sugar (10 g/100 g), salt (3 g/100 g), fat (30 g/100 g), carboxy-
methyl cellulose (2 g/100 g), baking powder (0.8 g/100 g),
water (optimum) and apple pomace powder (0 g/100 g, 3 g/ Fat and protein of the samples were determined according to
100 g, 6 g/100 g and 9 g/100 g). the standard methods of AACC (2000).
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
Effect of apple pomace on rice cracker 3
2.8.4. Determination of DPPH radical scavenging activity 3.1. Pasting properties of pomace-rice flour blends
(DPPH)
DPPH radical scavenging activity was determined using the Perusal of data presented in Table 1 revealed that pasting
method described by Blois (1958). A portion (0.1 ml) of the properties of apple pomace-rice flour blends differ significantly
extract solution was well mixed with 3.9 ml of methanol and (P < 0.05). The increased pomace level in the flour blend
1.0 ml of 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution resulted in decrease of peak viscosity, breakdown viscosity, set-
(1.0 mM in methanol). The mixture was kept in dark at ambi- back viscosity and holding viscosity, whereas, the pasting tem-
ent temperature for 30 min and the reduction in the absor- perature increased. The increased level of pomace decreased
bance was read at 517 nm. the pasting profile due to the increase of fibre content in pom-
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
4 S.A. Mir et al.
Table 1 Effect of apple pomace on the pasting properties of brown rice flour.
Rice cultivar Replacement Peak viscosity (cP) Hold viscosity (cP) Final viscosity (cP) Breakdown Setback viscosity (cP) Pasting
level (%) viscosity (cP) temperature (C)
K-332 0 2529 ± 1.41a 1787 ± 8.48a 4643 ± 7.07a 742 ± 9.89a 2114 ± 8.48a 87.40 ± 0.14c
3 1953 ± 19.09b 1662 ± 16.26b 3552 ± 34.64b 291 ± 2.82b 1890 ± 18.38b 88.80 ± 0.32b
6 1781 ± 31.81c 1581 ± 31.11c 3200 ± 19.79c 239 ± 39.59bc 1599 ± 16.97c 89.70 ± 0.28ab
9 1682 ± 36.06d 1488 ± 12.02d 2964 ± 52.32d 200 ± 0.70c 1481 ± 31.81d 90.00 ± 0.56a
Khosar 0 2332 ± 75.66a 1700 ± 60.10a 4378 ± 21.21a 632 ± 15.55 a 2045 ± 54.44a 87.95 ± 0.35b
3 1646 ± 14.14b 1566 ± 26.28b 3213 ± 70.71b 96 ± 9.19b 1625 ± 49.49b 91.35 ± 0.35a
6 1583 ± 27.57b 1498 ± 12.72b 3083 ± 96.87b 90 ± 7.77bc 1595 ± 98.28b 91.60 ± 0.00a
9 1425 ± 39.59c 1373 ± 43.84c 2609 ± 24.04c 64 ± 7.07c 1286 ± 50.91c 91.55 ± 0.70a
Values are expressed as mean ± standard deviation. Means in the same column for each cultivar with different letters were significantly different
at P < 0.05.
ace-rice flour blends. Results showed that the peak viscosity of tion based on the inclusion of pomace level (Table 2). L* value
K-332 rice flour (2529 cP) was higher as compared to Khosar of rice crackers decreased significantly (P < 0.05) with
flour (2332 cP). The peak viscosity in cereal flour is mainly increase in the incorporation of pomace. In contrast, a* and
attributed to gelatinization of starch granules. Variety K-332 b* values increased significantly (P < 0.05) with the increase
flour-pomace blends exhibited comparatively higher peak vis- in pomace level. The total colour difference (DE) of rice crack-
cosity (1682–2529 cP) than Khosar flour-pomace blend ers prepared form Khosar flour-pomace blend (9.07–15.39)
(1425–2332 cP). Similarly, holding viscosity, final viscosity, was higher as compared to K-332 flour-pomace blend (7.39–
breakdown and setback viscosity of K-332 rice flour were 10.79). However, the rice crackers showed increase in colour
higher as compared to Khosar flour. Hung et al. (2007) studied difference with increased inclusion of pomace in both types
the pasting properties of wheat flour and reported lower peak of rice varieties. The difference in colour values may be attrib-
viscosities for whole wheat flour as compared to white wheat uted due to the incorporation of pomace which has brownish
flour due to the high amount of dietary fibre and low amount colour that increases the colour value in crackers. Also the col-
of starch present in the samples. Increase in pomace levels pro- our variation is due to the apple pomace which is rich in poly-
gressively may decrease the starch content and there by affect- phenols and acts as a substrate for enzymatic browning (Sudha
ing the pasting properties. Moreover, the high fibre content et al., 2007). Similar findings have been reported for biscuits
has a tendency to bind more water, resulting in less available incorporated with mango peel powder by Ajila et al. (2008).
water for starch and consequently the reduced swelling as indi-
cated by the low pasting profile and the decrease in starch 3.3. Texture of cracker
granule rupturing. However, pasting temperature increased
from 87.40 to 90.00 C in K-332 flour-pomace blend and from Fracture force of rice crackers varied significantly (P < 0.05)
87.90 to 91.55 C in Khosar flour-pomace blend with the with the incorporation of pomace level (Table 2). Fracture
increase in pomace substitution level. The variation in pasting force was obtained from the maximum force required to break
temperature may be due to the effect of different gelation tem- the product which correlates with the bite hardness that could
perature of the fibre portion (Sudha et al., 2007). The results be expected whilst eating the product. The fracture force var-
are in agreement with Sogi et al. (2002), who studied the past- ied from 1667.54 to 2042.19 g for K-332 flour-pomace based
ing properties of wheat flour-tomato seed protein blends. rice crackers, whereas 1687.71–1831.57 g for Khosar flour
based rice crackers. The fracture force values of rice crackers
3.2. Colour of cracker decreased with the increase in pomace level. The apple pomace
contains high quantity of soluble fibre which may decrease the
The L*, a* and b* value of rice crackers which corresponds to hardness of rice cracker by acting as lubricant and produces a
lightness, redness and yellowness, respectively showed varia- crispier rather than a harder snack (Van der Sman and Broeze,
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
Effect of apple pomace on rice cracker 5
2013). O’Shea et al. (2012) also reported that the increased fibre content was increased from control (0.47%) to 14.2%
level of apple pomace decreased the hardness of puffed snack. at 25% of apple pomace substitution in cake (Sudha et al.,
2007).
3.4. Composition of cracker
3.5. Antioxidant properties of cracker
Composition of rice crackers prepared with different apple
pomace levels was shown in Table 3. Non-significant The results showed significant (P < 0.05) increase in total phe-
(P < 0.05) variation was found in fat content of pomace-rice nolic content progressively with the increase of pomace level in
flour based crackers. The protein content of crackers decreased rice crackers (Table 4). The rice cracker prepared from 0%
progressively with the increase in pomace level from 0% to apple pomace showed 0.61 mg GAE/g of phenolic content
9%. The protein content for control cracker was highest for K-332 and 0.58 mg GAE/g for Khosar flour based cracker,
(7.10%) and decreased to (6.25%) at 9% pomace level for whereas, rice cracker prepared from 9% apple pomace blend
K332 flour-pomace blend. Similarly, for Khosar based cracker showed 0.82 and 0.75 mg GAE/g phenolic content for K-332
it was 7.67% and 6.57% for control and 9% substitution level, and Khosar based cracker, respectively. The highest amount
respectively. The results showed significant increase in dietary of total phenolic content found in the 9% level, may be due
fibre content in rice crackers incorporated with pomace as to the components derived from apple pomace as it is rich in
compared to their corresponding control. The total fibre con- polyphenols. However, there was some loss of polyphenols
tent of control crackers was significantly (P < 0.05) lower during baking, still there is an increase in percentage of poly-
(3.10% and 3.01%) as compared to 9% pomace supplement phenol in crackers incorporated with apple pomace. Total fla-
(7.61% and 7.41%) for K-332 and Khosar variety, respec- vonoid content of rice crackers increased significantly
tively. Similarly soluble dietary fibre content increased signifi- (P < 0.05) with incorporation of apple pomace. With the
cantly in K-332 variety based rice cracker from 0.17% to increase in pomace level, crackers showed enhanced flavonoid
2.94% and in Khosar based cracker from 0.25% to 3.07% content from 55.49 lg catechin equivalent/g to 63.16 lg cate-
with the increase of pomace content from control to 9%, chin equivalent/g and from 41.96 lg catechin equivalent/g to
respectively. The higher fibre content in the 9% pomace based 53.88 lg catechin equivalent/g from control to 9% pomace
cracker is due to the inclusion of maximum apple pomace con- level for K-332 and Khosar flour-pomace blend crackers,
tent in the flour blend. The soluble fibre is highly increased due respectively. Apple skin is rich in flavonoids (Rupasinghe
to the higher content of apple pomace in the rice cracker which et al., 2008), so the incorporation of pomace may increase
contains the high amount of soluble fibre. The total dietary the level of flavonoids in rice crackers.
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
6 S.A. Mir et al.
1.88 ± 0.03b
1.91 ± 0.03b
1.94 ± 0.07b
1.78 ± 0.02b
1.75 ± 0.06b
2.16 ± 0.05a
2.05 ± 0.06a
2.16 ± 0.05a
mine the radical scavenging activity or antioxidant properties.
(mg/100 g)
The inclusion of pomace in rice flour mixtures resulted in rice
crackers with increased DPPH radical scavenging activity
Zinc
(Table 4). The highest DPPH scavenging capacity was shown
by crackers incorporated with 9% pomace, which may be
attributed due to their highest phenolic content compared to
14.29 ± 0.39ab
14.88 ± 0.23b
14.95 ± 0.62b
13.89 ± 0.16b
13.24 ± 0.21b
17.25 ± 0.62a
16.88 ± 0.17a
15.66 ± 0.89a
the control crackers. DPPH radical scavenging capacity of
(mg/100 g)
crackers significantly increased from 51.70% to 61.53% and
Sulphur
47.80% to 56.12%, from control to 9% pomace level for K-
332 and Khosar based flour, respectively. The thermal process-
ing of cereals like baking also results in synthesis of substances
Values are expressed as mean ± standard deviation. Means in the same column for each cultivar with different letters were significantly different at P < 0.05.
with antioxidant properties such as Maillard reaction products
49.78 ± 0.79ab
45.75 ± 2.85b
42.24 ± 1.35b
46.38 ± 1.13b
54.16 ± 1.32a
50.96 ± 1.59a
53.77 ± 1.88a
41.12 ± 2.93c
which increases the DPPH radical scavenging activity
Phosphorus
(mg/100 g)
(Lindenmeier and Hofmann, 2004; Sensoy et al., 2006). Reduc-
ing power of a substance is related to its electron transfer abil-
ity and may therefore serve as a significant indicator of its
potential antioxidant activity. Literature also reported that
the reducing power of bioactive compounds is associated with
32.13 ± 2.53ab
29.22 ± 0.26ab
30.18 ± 3.62bc
27.65 ± 0.41bc
antioxidant activity (Mathew et al., 2013). Significant
35.15 ± 0.48a
30.61 ± 1.25a
27.11 ± 2.11c
26.46 ± 0.62c
(mg/100 g)
(P < 0.05) increase in reducing powder has been observed
Sodium
with progressive increase in pomace incorporation level in
the cracker (Table 4). The reducing power varied from 8.30
to 12.15 lmol AAE/g for K-332 and from 7.89 to 11.25 lmol
AAE/g for Khosar rice flour-pomace cracker, respectively.
9.24 ± 0.09b
8.48 ± 0.18b
8.10 ± 0.13b
9.75 ± 0.09a
9.69 ± 0.03a
9.31 ± 0.12a
9.07 ± 0.07a
8.41 ± 0.12c
The Khosar–pomace flour blend crackers showed non-signifi-
Magnesium
(mg/100 g)
cant (P < 0.05) variation in reducing power amongst different
pomace levels, whereas, the pomace level in K-332 flour based
significantly (P < 0.05) changed the reducing power of
cracker. The increase in reducing power in crackers may be
due to the formation of maillard browning pigment during
74.05 ± 2.18d
85.65 ± 2.02b
91.29 ± 0.72a
69.82 ± 3.92a
72.61 ± 3.37a
76.13 ± 1.29a
77.25 ± 3.53a
79.71 ± 5.10c
baking. The formation of maillard products depends upon
(mg/100 g)
Potassium
3.54 ± 0.18b
4.38 ± 0.03a
4.10 ± 0.10a
4.19 ± 0.14a
3.56 ± 0.05c
3.06 ± 0.04c
(mg/100 g)
2.40 ± 0.09b
3.49 ± 0.07a
3.47 ± 0.04a
2.78 ± 0.14a
3.02 ± 0.10a
2.05 ± 0.06c
6.71 ± 0.24b
5.78 ± 0.27b
8.26 ± 0.06a
6.37 ± 0.18a
5.90 ± 0.10c
4.72 ± 0.11c
5.12 ± 0.12c
cultivar
Khosar
K-332
Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001
Effect of apple pomace on rice cracker 7
Sensory parameters of rice crackers incorporated with pomace The authors are thankful to the Department of Food Science
were evaluated based on appearance, flavour, colour, texture and Technology and Central Instrumentation Facility, Pondi-
and overall acceptability (Table 6). The appearance score cherry University for providing laboratory and instrumental
was highest in 3% pomace blend and decreased from 3% to facilities.
9% pomace level. The scores for cracker colour decreased sig-
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Please cite this article in press as: Mir, S.A. et al., Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agri-
cultural Sciences (2015), http://dx.doi.org/10.1016/j.jssas.2015.01.001