Tańska Małgorzata, Roszkowska Beata, Czaplicki Sylwester, Borowska Eulalia Julitta, Bojarska Justyna, Dąbrowska Aneta
Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
Chair of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719, Olsztyn, Poland.
Plant Foods Hum Nutr. 2016 Sep;71(3):307-13. doi: 10.1007/s11130-016-0561-6.
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.
果汁提取后剩余的果渣仍是生物活性化合物的来源。尤其是黑加仑果实以及一些鲜为人知的园艺植物果实（如欧洲花楸、玫瑰果和接骨木果）的果渣，这些化合物含量特别丰富。在烘焙食品和糖果中添加果渣，尤其是添加到由白面粉制成的产品中，可显著增加其膳食纤维、维生素和酚类化合物的含量。本研究旨在确定添加20%玫瑰果、欧洲花楸、黑加仑和接骨木果的果渣对酥性饼干特性的影响。与无添加剂的饼干相比，含果渣的饼干颜色更深，黄色调更明显，硬度也更高。所有类型饼干的总体感官评价相当，但含果渣的饼干口感和香气更明显，味道更酸。添加果渣的饼干提取物的抗氧化能力明显强于无果渣饼干的提取物，但在抑制脂质氧化方面效果不佳。研究表明，果渣可以提高酥性饼干的营养价值。此外，这种新产品的非典型颜色可能会吸引消费者。
