Effect of particle size on surface properties of apple pomace

Surface properties of dried apple pomace as a function of particle size were studied in order to increase it's acceptability and utilization as source of soluble dietary fiber in processed foods. For this cleaned, dried ground pomace was sieved through 30 mesh and 50 mesh sieves to obtain 30 mesh, 50 mesh pomace and unsieved pomace was used as control. Particle size had definite effect on surface properties such as hydration capacity, fat absorption, and emulsifying properties but not much effect on whipping properties and buffering capacity (BC).