date:Mar 15, 2013
taste and texture.
The researchers also used pomace to make colorful, edible coatings and films that can be stretched over fruits, vegetables and other food products. They contain antioxidants, seal in moisture and control the growth of some bacteria.
Additionally, the scientists added pomace powders, which are gluten-free, to muffins and brownies. They replaced up to 15% of the flour in the recipes with it and thus increased the fiber and antioxidants in the baked goods. The research continue