Gumul Dorota, Kruczek Marek, Ivanišová Eva, Słupski Jacek, Kowalski Stanisław
Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland.
Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia.
Foods. 2023 Feb 13;12(4):804. doi: 10.3390/foods12040804.
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.
全球苹果产量过剩导致大量产后废弃物产生，因此应寻求新的利用形式。为此，我们旨在用不同比例（10%、20%、30%和50%）的苹果渣来强化小麦面食。测定了所得面食中总多酚、单个多酚（采用超高效液相色谱-光电二极管阵列-串联质谱法）和膳食纤维的含量、化学成分及物理性质。在面食中添加苹果渣会使有益健康的化合物含量增加，包括总多酚、酚酸、槲皮素衍生物、黄酮-3-醇和二氢查耳酮以及膳食纤维。与对照面食相比，添加苹果渣的面食还表现出硬度和最大切割能量的降低。除了用50%苹果渣制作的面食外，苹果渣的添加对吸水率没有影响。
