Siczek Patryk, Libera Justyna
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
Department Engineering and Cereal Technology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
Foods. 2024 Nov 26;13(23):3807. doi: 10.3390/foods13233807.
The utilization of food industry waste to create innovative, high-quality products with reduced environmental impact is a growing trend in food technology. Walnut oil pomace, a byproduct of walnut oil production, is rich in nutrients and bioactive compounds, making it an excellent candidate for reuse in muesli bars as a replacement for walnuts. The aim of the study was to evaluate the possibility of replacing walnuts with oil pomace in muesli bar recipes and to assess whether the resulting product meets quality standards. Ground expeller walnut oil pomaces and aqueous extract were tested, with a bar containing ground walnuts serving as the reference sample. The bars were evaluated for sensory, physicochemical, and antioxidant properties, and their nutritional values were assessed. Results showed that the pomace-enriched bars exhibited satisfactory physicochemical properties, with texture, color, and safety (as measured by water activity and pH) comparable to the control bars. Sensory evaluations classified all bars as acceptable, with no significant differences in nutritional value. The study concludes that walnut pomace holds promise as a sustainable ingredient in food technology, potentially expanding product diversity while reducing environmental impact. This concept aligns with promoting sustainable practices in food manufacturing.
利用食品工业废弃物来制造具有创新性、高品质且对环境影响较小的产品，这在食品技术领域正成为一种日益增长的趋势。核桃油渣是核桃油生产过程中的副产品，富含营养成分和生物活性化合物，使其成为在什锦燕麦棒中替代核桃进行再利用的理想选择。本研究的目的是评估在什锦燕麦棒配方中用核桃油渣替代核桃的可能性，并评估所得产品是否符合质量标准。对压榨核桃油渣粉和水提取物进行了测试，以含有磨碎核桃的燕麦棒作为参考样品。对燕麦棒的感官、理化和抗氧化特性进行了评估，并对其营养价值进行了评定。结果表明，富含油渣的燕麦棒具有令人满意的理化特性，其质地、颜色和安全性（通过水分活度和pH值衡量）与对照燕麦棒相当。感官评价将所有燕麦棒归类为可接受，营养价值方面无显著差异。该研究得出结论，核桃油渣有望成为食品技术中的一种可持续成分，有可能在减少环境影响的同时扩大产品多样性。这一理念与促进食品制造中的可持续做法相一致。
