Designing an all‐apple‐pomace‐based functional dessert formulation

Maryam Haghighi (Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran)
Karamatollah Rezaei (Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran)

British Food Journal

ISSN: 0007-070X

Publication date: 15 March 2013



The aim of the paper is to present a preliminary study for the design of a new functional food by the incorporation of a collection of ingredients which are all based on an inexpensive by‐product of the food industries: apple pomace. The new product design was considered as a novel gelled dessert formulation which is functional, and totally nature‐based. In fact, the article reviews various raw materials obtainable from the source of apple pomace and gradually supports the hypothesis of such product design.


The current study was designed on the structural basis of paying attention to apple pomace as a byproduct and idea generation for product design, reviewing several ingredients based on apple pomace (available data from the literature) and discussing the suitability of such ingredients for a new functional product. Exclusive attention was made for the development of an apple‐pomace‐based gelled dessert targeting consumers on restricted diets such as diabetics and obese individuals. In these kinds of diets consumption of caloric sweeteners should be abandoned or decreased while increasing the amounts of dietary fibers and polyphenolic compounds can be health‐beneficial.


As an appropriate preliminary formula, amidated low methylester pectins were selected as gelling agents. High methylester pectins, phloridzin and quercetin were used as functional ingredients. Arabinose and fructose were considered as sweetening agents. Also, POPj (phloridzin oxidation product), which is a recently developed natural pigment, was offered as a colouring agent and citric acid for adjusting the pH. Apple specific flavours were also suggested to improve the consumer acceptance of the product. In each case, the evidences of functionalities considered for the target consumers (diabetics and obese individuals) were also discussed.


This fresh formula is novel and can attract both food industry and the consumers because of its natural and functional properties.



Haghighi, M. and Rezaei, K. (2013), "Designing an all‐apple‐pomace‐based functional dessert formulation", British Food Journal, Vol. 115 No. 3, pp. 409-424.

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