Apple Pomace Powder for Enrichment of Bakery Products (bun, muffin and cookies)

Process of preparation of dry apple pomace for enriching bakery products through supplementation that adds bio-functional value.

The present invention, based on the chemistry of apple pomace generated, bakery products are developed that are labeled for bio-functional properties

Thus, the invention emphasizes on useful conversion of residue into upgraded bakery products.

Most of it is crushed for juice that is processed for consumption all over the country and in off seasons.  A mega residue of apple juice industry is the solid pomace (~25% of fresh weight of apple) that has no pertinent economic use.