METHOD FOR PRODUCING GLUTEN-FREE FLOUR MADE OF APPLE POMACE

摘要

The present invention relates to the industrial process for the production of apple pomace flour (peel, seed, stem and pulp) after juicing. Dry apple pomace with low water content (4-6%) and activity (0.2 - 0.4) obtained by dehydration (chamber temperature of 40 - 55 °C, time 6 - 8h) allows grinding without agglutination. Grinding affords permanent, non-hygroscopic Apple Pomace Flour (APF). Flour has distinct apple flavor and scent, high content of dietary fibers (DF) (35 - 50%) and antioxidants (AO), as well as high Water Holding Capacity (5.4 - 6.5 g/g) and Oil Holding Capacity (1.2 - 1.7 g/g). Used as an ingredient in gluten-free or functional products that do not comprise or have a lower percentage of allergens for individuals intolerant to gluten, APF compensates for the lack of DF and antioxidants in the diet. It is used also as a dietary preparation, whose optimal daily dose is determined by an in vivo study, confirming a positive effect on regulation of glucose and lipid metabolism.