Borşa Bogdan Alexandra Raluca, Păucean Adriana, Fogarasi Melinda, Ranga Floricuța, Borșa Andrei, Tanislav Anda Elena, Mureșan Vlad, Semeniuc Cristina Anamaria
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
Foods. 2025 Jan 1;14(1):90. doi: 10.3390/foods14010090.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder's capacity to hold water (from 3.11 g/g to 2.64-3.08 g/g) and to swell (from 4.98 mL/g to 4.23-4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96-1.19 g/g) and the content in fibre (from 1.58% to 3.41-4.83%), polyphenols (from 400.70 µg/g to 1732.26-2715.69 µg/g), and carotenoids (from n.d. to 6.86-14.28 µg/g); however, the solubility (72.65-75.33%), hardness (2.31-2.83 N), and fracturability (6-8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92-93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004-0.009 when wheat flour was substituted by rosehip powder in concentrations of 10-20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe.
将玫瑰果加工成果酱产生的固体废物很有价值，因为其富含纤维、多酚和类胡萝卜素；它可以制成粉末状的功能性成分用于食品强化。本研究旨在测试其作为增值成分的潜力，特别是用于用纤维、多酚和类胡萝卜素强化华夫饼筒。在这方面，通过用玫瑰果废渣粉分别以0%、10%、15%和20%的比例部分替代小麦粉，制备了四种华夫饼筒配方，在面糊总量中的浓度分别达到0%、3.7%、5.7%和7.5%。对这些配方的感官、质地和技术功能特性、近似成分（包括粗纤维）、能量值、pH值、颜色以及类胡萝卜素和多酚的含量进行了评估。还确定了玫瑰果粉对这些华夫饼筒配方生产成本的影响。结果表明，使用玫瑰果废渣粉作为成分会降低华夫饼筒粉的持水能力（从3.11克/克降至2.64 - 3.08克/克）和膨胀能力（从4.98毫升/克降至4.23 - 4.48毫升/克），同时增加其持油能力（从0.93克/克增至0.96 - 1.19克/克）以及纤维（从1.58%增至3.41 - 4.83%）、多酚（从400.70微克/克增至1732.26 - 2715.69微克/克）和类胡萝卜素（从未检出增至6.86 - 14.28微克/克）的含量；然而，溶解度（72.65 - 75.33%）、硬度（2.31 - 2.83牛）和易碎性（6 - 8）没有受到显著影响。强化华夫饼筒的感官可接受性（92 - 93%）高于对照华夫饼筒（90%）。当用10 - 20%浓度的玫瑰果粉替代小麦粉时，华夫饼筒的生产成本增加了0.004 - 0.009欧元。总之，为了用纤维、多酚和类胡萝卜素强化华夫饼筒，在其制作配方中至少要用10%的玫瑰果废渣粉替代小麦粉。
