Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.

Summary This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno‐functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state‐of‐the‐art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant‐based ingredient for processed foods.

No abstract

Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems and seeds of the fruit; after washing, drying and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this paper, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.

The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. © 2018 Society of Chemical Industry.