Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Abstract

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.

Extrusion of Rice and Aronia melanocarpa Pomace: Physical and Functional Characteristics of Extrudates

“…Wójtowicz et al [7] found that the increase in chokeberry amount in the initial mixture increased the water absorption of the snack pellets. This is in accordance with our results and can probably be explained by the increase in the number of components able to absorb water, like fibers and proteins [43]. Altan et al [33] established that the WAI decreased significantly (p < 0.01) as the percentage of tomato pomace increased.…”

“…Our results for WSI are higher than their results, i.e., from 22.76% to 43.19%, which can be explained by different extruder (single-screw), different working conditions and the rice used for extrusion (not only chokeberry pomace). The increase in the WSI with the rise in the amount of chokeberry pomace could be explained by the availability of soluble carbohydrates and dietary fibers in the pomace [43]. According to other researchers [32], when the WSI was studied, the presence of pineapple pomace at both tested levels provoked less solubilization of the matrix components during extrusion when compared to the control.…”

The Influence of Harvest Moment and Cultivar on Variability of Some Chemical Constituents and Antiradical Activity of Dehydrated Chokeberry Pomace

“…[8,16]. Another way to exploit chokeberry benefits is the introduction of mashes or powders obtained from dehydrated fruits into pastry or dairy products [17][18][19][20][21][22]. A series of studies [2,23] has shown that the epicarp of fruits represents an antioxidant source.…”

Health Benefits of Antioxidant Bioactive Compounds in the Fruits and Leaves of Lonicera caerulea L. and Aronia melanocarpa (Michx.) Elliot

“…A. melanocarpa [ 162 , 163 , 164 , 165 ] and L. caerulea [ 24 , 82 , 121 , 166 ] are among the medicinal plants for which the literature reports multiple beneficial effects. Therefore, many bioactive compounds are extracted from these plants and are encapsulated into controlled release systems [ 167 , 168 , 169 , 170 , 171 , 172 , 173 ].…”