Characterization of corn snack product enriched with food industry by-product

A growing trend in the food industry is the use of by-products. Using by-products of the food industry improves the nutritional value of new products while at the same time improves the utilization of these by-products and reduces overall waste. In this paper the effect of the addition of apple pomace in the amount of 45% on particle size distribution and chemical composition of corn snack products is examined. Addition of apple pomace significantly influenced the chemical composition of the snack product, reducing the proportion of protein (from 7, 36 to 4, 36) and increasing the proportion of fiber (from 3, 36 to 21, 65%) compared to snack product produced from only corn grits. Nutritional value of snack product is significantly improved with the apple pomace addition, while is not significantly influenced by the particle size.