Sensory analysis of apple pomace powder stored in two different materials

Abstract

The left-over residue after apple juice extraction is called apple pomace, amounting to about 20-30 % of the total processed apple fruits. To utilize this waste, apple pomace powder was prepared by two different dryers’ viz. tray dryer and hot air oven (drying @ 60, 70 & 80 °C) and stored in HDPE and aluminum foil packaging. Apple pomace powder was then evaluated organoleptically during storage. Sample stored in aluminum foil package were found superior over the samples stored in LDPE, in all aspects.