Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

Sadowska, Anna; Świderski, F.; Siol, Marta; Niedziółka, Dominika; Najman, Katarzyna

doi:10.3390/agriculture12101715

Cited by 7 publications

(3 citation statements)

References 36 publications

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“…Both the production of oils, as well as smoothies or cocktails, is directly connected with generating huge amounts of pomace as byproduct. Assuming that pomace constitutes 20% of raw material, each season 630 000 tonnes of this waste is obtained (Kawecka and Galus, 2021;Assayed, 2010;Sadowska et al, 2022). Repurposing these by products is a significant problem in food processing since they are a highly perishable raw material, containing large amounts of water (up to 73%), which also makes it susceptible to the growth of undesirable microflora.…”

Section: Introductionmentioning

confidence: 99%

The Use of Carrot and Apple Pomace in the Production of Healthy Snack Bars

Łusiak,

Mazur,

Sobczak

et al. 2023

Agricultural Engineering

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In recent years, the increasing popularity of healthy eating brought about a significant increase in the consumption of fruit and vegetables in the form of juices, purees and cocktails. In the process of their production, the byproduct is pomace, which is treated by the food processing industry as waste. Assuming that pomace accounts for only 20% of the raw material used, annually up to 630 000 tonnes of pomace are obtained globally. However, numerous studies have demonstrated that fruit pomace is a valuable source of many nutritious substances. The objective of the study was to develop a compression-based production technology of apple pomace-based bars, and to assess their quality. Based on the analysis of the structure of produced bars, it can be concluded that their hardness and resistance to cutting does not differ significantly from that of commercial bars made with alternative technology and from different ingredients.

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Section: Introductionmentioning

confidence: 99%

The Use of Carrot and Apple Pomace in the Production of Healthy Snack Bars

Łusiak,

Mazur,

Sobczak

et al. 2023

Agricultural Engineering

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“…Psyllium as a soluble fiber has the potential to stimulate bacterial growth in the digestive system [36]. There have been attempts to combine psyllium with various probiotic cultures: Lacticaseibacillus paracasei, Lactobacillus acidophilus and Lactobacillus bulgaricus, Lactiplantibacillus plantarum, S. boulardii and Lacticaseibacillus rhamnosus and others [3,22,36,49].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Psyllium Fiber and Chokeberry Fibre Addition on the Quality of Probiotic Fermented Milk

ZNAMIROWSKA-PIOTROWSKA,

PETRUSHA,

PAWLOS

et al. 2023

zntj

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Background. Fiber from fruit, vegetables and other sources of fiber can increase gut microbiota diversity and show anti-inflammatory activity. The use of fiber in the manufacture of probiotic fermented milk has excellent potential, as it can offer several benefits for both consumers and producers. In addition to its well-known physiological benefits, dietary fiber may reduce the risk of diseases of civilization. Consumers expect that current foods are health-promoting. Consumer awareness is increasing through an expanding variety of products and advertising campaigns favoring health-promoting foods, a trend that food manufacturers are also taking advantage of. The aim of the study was to determine the effect of psyllium fiber and chokeberry fiber addition in combination with probiotic cultures Bifidobacterium animalis ssp. lactis BB-12 and Lacticaseibacillus casei 431 on the quality of fermented milk. To investigate the effect of fiber on fermented milk quality, acidity, texture properties, syneresis and colorcolor were measured, moreover, an organoleptic evaluation and microbiological analysis were performed. Results and conclusion. Natural additives such as chokeberry fiber and psyllium fiber can be used in the production of milk fermented by Bifidobacterium BB-12 and L.casei. Psyllium fiber can be recommended for its syneresis-reducing properties. Whereas chokeberry fiber, due to its high polyphenol content, can be used as a natural colorcolorant and taste-enhancing additive. Adding fiber as chokeberry or psyllium positively stimulated the growth and survival of Bifidobacterium BB-12 and L. casei bacteria during storage. The hardness of the milk gel fermented by Bifidobacterium BB-12 or L. casei was significantly improved by adding psyllium fiber, increasing it by as much as about 2.5 N, and this trend was also maintained after 28 days of storage. Studies on using various fibers in fermented milk production should be continued to determine their health-promoting and technological potential.

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“…The considerable scale of juice and concentrate production results in a large amount of apple pomace, which should be used in some way. Some of it is reused in the food industry [1][2][3][4][5]. It can also be partially used as animal feed, but only in a limited amount, as exceeding the allowed proportion in the feed results in poorer animal performance [6,7].…”

Section: Introductionmentioning

confidence: 99%

Effect Application of Apple Pomace on Yield of Spring Wheat in Potting Experiment

2023

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Apple pomace, as a by-product, is difficult to manage and is produced in significant quantities. This makes it necessary to manage the resulting biomass. It is important for the environment to use pomace in an ecological way. It can provide a source of organic matter and be composted, but it can also be added directly to the soil. The greatest impediments in the use of pomace are the constant process of its production and the fermentation processes taking place within it, which require storage of action and drying and transportation of the pomace. Using pomace immediately after its formation as an exogenous source of organic matter for soil is a possibility. This method of pomace management benefits society and the natural environment. Thus, a study was undertaken to determine the feasibility of applying apple pomace to soil in a model experiment. Tests were conducted on spring wheat of the Harenda cultivar in a greenhouse. Various amounts of apple pomace were added to the soil. Soil properties were studied, as well as photosynthetic parameters and crop yield structure. It was shown that it is possible to improve soil properties and plant yield by adding pomace to the soil, but only for a limited quantity of pomace. The highest maximum pomace that should be used, for spring wheat in field conditions, is a maximum of 2 t/ha−1. At this dose of apple pomace, the characteristics of the wheat yielding structure were significantly improved, such as plant tillering, the number of ears and the weight of kernels per spike, and the weight of a thousand kernels. Since this was a model experiment, it should be treated as an introduction to research on the use of pomace, and further research on the possibility of using pomace in field conditions, including for other cereal species, should be continued.

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Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

Cited by 7 publications

References 36 publications

The Use of Carrot and Apple Pomace in the Production of Healthy Snack Bars

The Use of Carrot and Apple Pomace in the Production of Healthy Snack Bars

The Effect of Psyllium Fiber and Chokeberry Fibre Addition on the Quality of Probiotic Fermented Milk

Effect Application of Apple Pomace on Yield of Spring Wheat in Potting Experiment

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