Vacuum belt dried apple pomace powder as a value-added food ingredient
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Three temperatures (80, 95, and 110˚C) were employed to dry apple pomace using vacuum belt dryer. Color, hygroscopicity, flowability and particle size were compared between three ground powder samples. Moisture isotherms were developed, and glass transition temperatures were measured at different water activities. In addition, total phenolics, anthocyanin and fiber content were quantified, and the results were compared to those of fresh apple and raw apple pomace. There was no significant difference in terms of color, hygroscopicity, and total phenolics content between the pomace dried at 80˚C and 95˚C, while the pomace dried at 110 ˚C had significant differences. When compared to fresh apple pomace, no significant differences were found between the samples and the apple pomace in terms of total phenolics and anthocyanin contents.