Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

In order to produce a high quality plum spread, plum pomace lyophilisate (PPL: 2–10%), sugar (sucrose: 10–15%) and amidated low-metoxyl pectin (LMA: 0–0.2%) were investigated as independent variables in optimization of product formulations. Plum spread was characterized in respect to chemical (total phenolic content, total flavonoid content, total monomeric anthocyanins, antioxidant activity), textural (maximal force, work of penetration, work of adhesion, intersection time and intersection force) and colour (L*, a*, b*, chroma and hue angle) parameters. An empirical model was developed that gave a good fit to experimental data and was able to predict all responses of investigated plum spreads successfully. The artificial neural network model showed a reasonably good predictive capability (r2 was 0.888). The developed mathematical model provided adequate precision for practical use in the food industry. Optimal quality parameters surveyed in this experiment were reached with 10% of PPL, 15% of sucrose and 0% of LMA. •Lyophilized plum pomace was integrated into plum spread as functional ingredient.•Chemical, textural and colour properties of plum spreads were investigated.•Lyophilized plum pomace could substitute commercial hydrocolloid use in fruit spread.•ANN optimization of spread's formulation was conducted.•Optimal composition: 10% plum pomace lyophilisate, 15% sucrose, and 0% LMA pectin.