Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
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- 作者：Małgorzata Tańska ; Beata Roszkowska ; Sylwester Czaplicki…
- 关键词：Fruit pomace ; Dietary fiber ; Nutritional value ; Phenolic compounds ; Shortbread cookies
- 刊名：Plant Foods for Human Nutrition
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：3
- 页码：307-313
- 全文大小：1,591 KB
- 刊物主题：Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology;
- 出版者：Springer US
- ISSN：1573-9104
- 卷排序：71
文摘
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.