Apple pomace as a potential ingredient for the development of new functional foods

Summary Extruded snacks and baked scones were formulated with increasing levels (0–30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (P < 0.05) the proximate composition of the final products, except for the content of starch of baked scones. At this level of incorporation, the fibre content, phenolic content and antioxidant capacity (DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and β‐carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred; however, the DPPH radical scavenging activity of final products was not affected.