Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates

Author:

Petrović Jovana1ORCID,Rakić Dušan1,Pajin Biljana1,Lončarević Ivana1,Jozinović Antun2ORCID,Šoronja-Simović Dragana1,Nikolić Ivana1ORCID,Zahorec Jana1ORCID,Kocić-Tanackov Sunčica1,Sakač Marijana3

Affiliation:

1. University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

2. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

3. University of Novi Sad, Institute for Food Technology in Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

Abstract

Apple pomace is a by-product of the apple processing industry and can be used for various uses such as animal feed, for composting, or to extract valuable compounds such as pectin or antioxidants. In recent years, it has also gained attention as a potential food ingredient due to its fibre content and antioxidant properties. The aim of this study was to examine the effect of three parameters: the percentage of wheat flour replaced by extrudate (5%, 10%, and 15%), the percentage of apple pomace in the extrudate (15%, 30%, and 45% based on the mass of corn grits), and the particle size of the extrudate (<250 µm; 250–1000 µm; 1000–2000 µm) on the properties of cookies, using the Box–Behnken experimental design. The addition of extrudates enriched with apple pomace significantly increased the total fibre and ash content of the cookies. The hydroxymethylfurfural content also increased, but not above the permitted limits (25 mg/kg). The sensory quality was strongly influenced by the particle size, especially the hardness, graininess, and appearance of the cookies. The addition of extrudate led to a darker colour of the cookies and a significant increase in the proportion of red tones, but generally had no negative influence on the acceptability of the cookies and their microbiological stability during the 6-month storage period.

Funder

Ministry of Science, Technological Development and innovations of the Republic of Serbia

Publisher

MDPI AG

Reference56 articles.

1. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products;Arendt;Innov. Food Sci. Emerg. Technol.,2012

2. Processing of apple pomace for bioactive molecules;Bhushan;Crit. Rev. Biotechnol.,2008

3. Sustainable utilization of apple pomace and its emerging potential for development of functional foods;Asif;Environ. Sci. Pollut. Res.,2024

4. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder;Rupasinghe;Food Chem.,2008

5. Effect of apple pomace on nutrition, rheology of dough and cookies quality;Usman;J. Food Sci. Technol.,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3