Fiber from fruit pomace: A review of applications in cereal-based products

Amparo Quiles, Grant Campbell, Susanne Struck, Harald Rohm, Isabel Hernando

Research output: Contribution to journalReview articlepeer-review

86 Citations (Scopus)


Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.

Original languageEnglish
Pages (from-to)162-181
Number of pages20
JournalFood Reviews International
Issue number2
Early online date23 Dec 2016
Publication statusPublished - 17 Feb 2018


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