Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values

Abstract

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.

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

“…Ciccoritti, Paliotta, Centioni, Mencarelli, and Carbone () obtained values from 6.6 to 582 mg/100 g for pomace in two varieties of cherries subjected to different heat treatments. For blackcurrant pomace, in turn, the respective values vary from 8.34 to 113 mg/100 g (Pieszka et al, ; Tańska et al, ). During extrusion process the antioxidants level was decreased by 25% for sour cherry extrudate and five times for black currant extrudates.…”

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

“…Producing berry-based juice generates by-products, comprising peel and seeds, having a high nutritional value because of their polyphenol and fiber content. Berry by-products can be a value-added food ingredient [2][3][4] and recent studies show that the enrichment of food products with these by-products is feasible [5][6][7]. In this context, chokeberry (Aronia melanocarpa) pomace can be used, as chokeberry is one of the richest plant sources of phenolic phytochemicals, including procyanidins and anthocyanins [8,9] which are related to effectiveness in several pathological conditions where damage is caused by uncontrolled oxidative processes [10].…”

Quality assessment of experimental cookies enriched with freeze-dried black chokeberry

“…On the other hand, concerns about lower sensory quality may arise. The study of Tańska et al (2016) showed that cookies with the addition of fruit pomaces exhibited acceptable sensory properties parallel to increased content of dietary fibre and higher antioxidant potential. Nevertheless, the amount of the additive incorporated might be a limiting factor (Ajila et al, 2008;Mildner-Szkudlarz et al, 2013).…”