Raczkowska Ewa, Nowicka Paulina, Wojdyło Aneta, Styczyńska Marzena, Lazar Zbigniew
Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Antioxidants (Basel). 2022 Jan 19;11(2):190. doi: 10.3390/antiox11020190.
In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.
在本研究中，尝试制作含有不同量（0%、10%、30%、50%）黑果腺肋花楸果渣的酥皮糕点，并通过添加蔗糖或赤藓糖醇来调节其甜度。对所得产品的营养价值（能量值、蛋白质、脂肪、膳食纤维、糖、矿物质）进行了评估。还分析了生物活性化合物以及体外模型中的抗氧化和抗糖尿病特性及感官属性。增加酥皮糕点中黑果腺肋花楸果渣的比例可提高其营养价值，尤其是能量值（用赤藓糖醇调味、果渣含量为50%的酥皮糕点能量值降低近30%）、膳食纤维含量（果渣比例最高的酥皮糕点中膳食纤维含量高10倍）以及钾、钙、镁和铁的含量。黑果腺肋花楸果渣还是14种生物活性化合物的载体。含50%黑果腺肋花楸果渣的酥皮糕点显示出最有益的抗氧化和抗糖尿病效果。此外，研究表明使用赤藓糖醇作为甜味剂对感官属性的感知有有益影响。最后，研究表明所开发的产品可以成为传统酥皮糕点的绝佳替代品，同时也是利用水果加工业废料的好方法。
