Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (<i>Malus domestica</i> ) Pomace.

ABSTRACT:

Introduction

Apple pomace (AP), a byproduct of apple processing, generates over 4 million tons of global waste annually. Its high moisture content and organic load pose environmental concerns, while disposal imposes financial costs. However, AP is rich in dietary fiber, antioxidants, and micronutrients, offering potential as a functional ingredient to enhance the nutritional quality of food products. This study evaluated the feasibility of incorporating freeze-dried AP into beef meatballs at two levels (10% and 20% w/w) and assessed its effects on sensory attributes, texture, color, and cooking performance.

Methods

Pomace from three apple varieties-Cortland, Empire, and Red Delicious-was freeze-dried for 24 h and analyzed for polyphenol and fiber content. The rehydrat

SUBMITTER: Gracey P 

PROVIDER: S-EPMC12431853 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature