Gumul Dorota, Kowalski Stanisław, Mikulec Anna
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 33-300 Nowy Sacz, Poland.
Molecules. 2025 May 16;30(10):2189. doi: 10.3390/molecules30102189.
Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction residue from unripe apples on the quality and physical properties as well as health-promoting properties of muffins. It was observed that the polysaccharide fraction residue from unripe apples did not deteriorate the texture or volume of muffins and contributed to an increase in the content of polyphenols, and the antioxidant potential of muffins, especially the polysaccharide residue from unripe apples of the Oliwka variety, had a more beneficial effect on the above-mentioned features of muffin than Pyros. Moreover, it was observed that the content of phytosterols (campesterol and cleosterol) in muffins increases but the content of tocopherols decreases due to their thermolability during the baking process.
消费者意识的增强促使食品生产商为松饼寻找新的强化添加剂。一种这样的添加剂可能是从未成熟苹果中分离淀粉后的多糖级分残余物，因为它们是许多生物活性化合物的来源。本研究的目的是考察添加从未成熟苹果中提取的多糖级分残余物对松饼品质、物理性质以及促进健康特性的影响。观察到从未成熟苹果中提取的多糖级分残余物不会使松饼的质地或体积变差，且有助于增加多酚含量以及松饼的抗氧化潜力，尤其是奥利卡品种未成熟苹果的多糖残余物，对松饼上述特性的影响比皮罗斯品种更有益。此外，观察到由于烘焙过程中生育酚的热不稳定性，松饼中植物甾醇（菜油甾醇和麦角甾醇）的含量增加而生育酚的含量降低。
