Kruczek Marek, Gumul Dorota, Korus Anna, Buksa Krzysztof, Ziobro Rafał
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
Antioxidants (Basel). 2023 Jan 30;12(2):324. doi: 10.3390/antiox12020324.
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
苹果汁压榨后的生产剩余物富含促进健康的化合物，可用于食品工业制造膳食食品，也适用于乳糜泻患者。这种原材料目前使用较少，且处理成本相当高。因此，人们尝试用不同比例的苹果渣来强化无麸质饼干。通过超高效液相色谱-光电二极管阵列-串联质谱法测定了含15%、30%、45%和60%苹果渣的饼干中各多酚的含量、基本化学成分和物理性质。结果发现，无麸质饼干中的苹果渣使酚酸、槲皮素衍生物、黄烷-3-醇和二氢查耳酮的含量增加。还观察到蛋白质、脂肪和矿物质含量升高。苹果渣比例的增加导致总纤维、可溶和不溶部分的含量显著增加，但同时饼干的硬度增加、颜色变深且体积减小。
