Valková Veronika, Ďúranová Hana, Havrlentová Michaela, Ivanišová Eva, Mezey Ján, Tóthová Zuzana, Gabríny Lucia, Kačániová Miroslava
AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.
Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.
Plants (Basel). 2022 May 6;11(9):1256. doi: 10.3390/plants11091256.
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
本文旨在研究从果汁生产中获得的四种选定浓度（1%、2%、5%和10%）的苹果渣粉（APP）对小麦面包营养价值以及选定的物理化学、抗氧化和感官特性的影响。我们发现，与对照面包相比，添加了APP的面包的灰分、总碳水化合物含量、总多酚含量和抗氧化活性显著更高（p < 0.05）。另一方面，含APP的面包样品中的蛋白质和脂肪含量以及面包体积的值在统计学上较低（p < 0.05）。最后，感官评价显示，所研究的面包样品组之间在所有测试属性上均无显著差异。目前的结果表明，添加10%的APP似乎是一种有吸引力的成分，可应用于面包配方中，以获得具有高营养价值以及所需质量和感官特性的烘焙产品。通过这种方式，苹果汁加工产生的副产品苹果渣可以被食品工业以环保的方式有效利用，以减少不必要的浪费和环境污染。
