RS20180918A1 - Process for industrial production of gluten free flour from apple pomace with high content of dietary fibre, antioxidant and antidiabetic effect - Google Patents

Process for industrial production of gluten free flour from apple pomace with high content of dietary fibre, antioxidant and antidiabetic effect

Info

Publication number
RS20180918A1
RS20180918A1 RS20180918A RSP20180918A RS20180918A1 RS 20180918 A1 RS20180918 A1 RS 20180918A1 RS 20180918 A RS20180918 A RS 20180918A RS P20180918 A RSP20180918 A RS P20180918A RS 20180918 A1 RS20180918 A1 RS 20180918A1
Authority
RS
Serbia
Prior art keywords
flour
apf
apple
apple pomace
high content
Prior art date
Application number
RS20180918A
Other languages
Serbian (sr)
Inventor
Snežana Zlatanović
Stanislava Dr Gorjanović
Sanja Dr Ostojić
Darko Dr Micić
Ferenc Dr Pastor
Ana Dr Kalušević
Petronijević Jovanka Dr Laličić
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to RS20180918A priority Critical patent/RS63010B1/en
Priority to PCT/RS2019/000019 priority patent/WO2020027683A1/en
Priority to EP19762868.8A priority patent/EP3829323A1/en
Publication of RS20180918A1 publication Critical patent/RS20180918A1/en
Publication of RS63010B1 publication Critical patent/RS63010B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

<p>The invention relates to an industrial process for the preparation of flour of apple pomace (peel, seeds, petiole and pulp) remaining after the filtration of juice. Dry pomace is obtained by dehydration (chamber temperature of 40-55 °C, time 6-8 h), with a low content ( 4 - 6%) and activity ( 0,2 - 0.4) of water, which enables grinding without sticking.<br /> A permanent, non-hygroscopic flour APF is obtained by milling (Apple Pomace Flour). The flour has a unique smell and taste of apple, a high content of dietary fiber (DV) (35-50%) and antioxidants (AO), and a high water binding capacity (5,4-6,5 g/g) and an oil binding capacity (1,2 to 1,7 g/g).</p> <p>APF can be used as an ingredient of gluten free or functional products which do not contain or have a lower percentage of allergens for people intolerant to gluten, APF compensates for the lack of DV and AO in nutrition. It is also used as a dietary supplement which optimal daily dose is determined by in vivo study, due to the positive effect on the regulation of glucose and lipid metabolism.</p>
RS20180918A 2018-08-03 2018-08-03 Process for production of gluten free flour from apple pomace and the flour obtained by said process RS63010B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
RS20180918A RS63010B1 (en) 2018-08-03 2018-08-03 Process for production of gluten free flour from apple pomace and the flour obtained by said process
PCT/RS2019/000019 WO2020027683A1 (en) 2018-08-03 2019-06-13 Method for producing gluten-free flour made of apple pomace
EP19762868.8A EP3829323A1 (en) 2018-08-03 2019-06-13 Method for producing gluten-free flour made of apple pomace

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RS20180918A RS63010B1 (en) 2018-08-03 2018-08-03 Process for production of gluten free flour from apple pomace and the flour obtained by said process

Publications (2)

Publication Number Publication Date
RS20180918A1 true RS20180918A1 (en) 2020-02-28
RS63010B1 RS63010B1 (en) 2022-03-31

Family

ID=67847769

Family Applications (1)

Application Number Title Priority Date Filing Date
RS20180918A RS63010B1 (en) 2018-08-03 2018-08-03 Process for production of gluten free flour from apple pomace and the flour obtained by said process

Country Status (3)

Country Link
EP (1) EP3829323A1 (en)
RS (1) RS63010B1 (en)
WO (1) WO2020027683A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113508854B (en) * 2021-07-16 2023-06-23 西安外事学院 Preparation method of apple slag Fuzhuan tea

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10524497B2 (en) * 2014-03-13 2020-01-07 Cornell University Extrusion of agro-food industry byproducts and protein concentrates into value-added foods
CN106382791A (en) 2016-08-29 2017-02-08 陕西师范大学 Efficient browning-inhibiting apple pomace drying method
JP2020505908A (en) 2016-11-30 2020-02-27 グリーン スポット テクノロジーズ ソシエテ パ アクシオンス シンプリフィエ Methods and compositions for improved flour products

Also Published As

Publication number Publication date
RS63010B1 (en) 2022-03-31
EP3829323A1 (en) 2021-06-09
WO2020027683A1 (en) 2020-02-06

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