Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

Mildner–Szkudlarz, Sylwia; Bajerska, Joanna; Górnaś, Paweł; Segliņa, Dalija; Pilarska, Agnieszka A.; Jesionowski, Teofil

doi:10.1007/s11130-016-0539-4

Cited by 84 publications

(65 citation statements)

References 25 publications

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“…Mildner‐Szkudlarz et al . () reported that harder texture of fibre‐enriched muffins might be attributed to the dilution of gluten, and higher water absorption upon addition of the fibre fraction. Chewiness is the amount of energy and time needed to masticate a food for swallowing.…”

Section: Resultsmentioning

confidence: 97%

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Olawuyi

Lee

2019

Int J of Food Sci Tech

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Summary This study developed functional muffin by incorporating bioactive‐rich food materials into rice muffin formulation. Rice flour was progressively replaced with shiitake mushroom powder (MP) and carrot pomace powder (CP) and effects on pasting, physical and textural properties, as well as the antioxidant activity and consumer acceptability, were evaluated. The pasting properties of rice flour were significantly influenced (P < 0.05) by MP and CP incorporation. The additional increase in the levels of MP and CP decreased the volume of enriched muffins with a subsequent increase in weight and hardness. Higher polyphenol and carotenoid contents were observed in enriched muffins, exhibiting higher 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) antioxidant activity compared to rice muffins. Sensory result revealed enriched muffins to have comparable and better consumer acceptability than rice muffin. Improvement in antioxidant properties of the developed functional rice muffins by MP and CP incorporation makes it a potential snack, suitable for consumption for its health benefits.

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Section: Resultsmentioning

confidence: 97%

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Olawuyi

Lee

2019

Int J of Food Sci Tech

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“…Cranberry fruit is a transformational functional food and a nutraceutical due to the presence of various biologically active substances (Howell et al, 1998). The use of cranberries in foods is very common in Canada and in the United States as a common ingredient in baking goods (muffins, scones, cakes and breads), soups and stews (Mildner-Szkudlarz et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Majeed

Nagabhushanam

Sivakumar

et al. 2018

Int J of Food Sci Tech

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SummaryCranberry, a versatile fruit, is known for nutritional as well as medicinal properties due to the presence of bioactive compounds. However, cranberry fruit has not been fully explored for its prebiotic potential. Therefore, this study was conducted to evaluate prebiotic potential of cranberry seed fibre (CSF) and also evaluate its fermentability by the probiotic strain Bacillus coagulans MTCC 5856. The resistance to gastric acid and porcine pancreatic enzymatic (PPE) hydrolysis of CSF was investigated using an in vitro model. It was found that CSF was resistant to gastric acid and also nondigestible to PPE hydrolysis. CSF as sole nutrition source was evaluated for the fermentability by B. coagulans MTCC 5856. A significant amount of short-chain fatty acids was produced by the B. coagulans MTCC 5856 while fermenting cranberry fibres anaerobically. CSF supported the growth of B. coagulans MTCC 5856 and also inhibited the growth of E. coli ATCC 25922 when cocultured in an anaerobic environment. CSF from the cranberry fruit exhibited prebiotic potential and also found to be fermentable by B. coagulans MTCC 5856. This study provided the scientific evidence of CSF as a prebiotic fibre and also its suitability with the probiotic B. coagulans MTCC 5856 for an ideal synbiotic preparation.

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“…These kind of products could be a great carrier of substances increasing the nutritional value of a product. Other authors proposed to increase the nutritional value of sponge cakes with fruit pomaces as a source of polyphenols Mildner-Szkudlarz et al, 2016). The high quality of baked food is of great importance, since these products are often used and stored at room temperature for a certain time before consumption (Al-Bandak and Oreopoulou, 2011).…”

Section: Introductionmentioning

confidence: 99%

Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products

Żbikowska

Kowalska

Rutkowska

et al. 2017

Acta Sci Pol Technol Aliment

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Background. Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and presence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study. Material and methods. In the study, two types of antioxidant were used: natural -green tea extract in three doses (0.02%; 0.2% and 1.0%) and synthetic BHA (0.02%) and 100%, solid bakery shortening. Sponge-cakes were thermostatted at temperatures 63°C after twenty-eight days. In this study, the quality of the lipid fraction was analyzed. The amount of primary (PV) and secondary (AnV) oxidation products was determined, and a Rancimat test was performed. Results. Adding antioxidants to fats varied in the degree to which oxidation processes of lipids fractions were inhibited. The peroxide value after twenty-eight days of thermostatting ranged from 3.57 meq O/kg (BHA) and 11.14 O meq/kg (extract content -1%) to 62.85 meq O/kg (control sample). In turn, the value of AnV after the storage period ranged from 4.84 (BHA) and 6.71 (extract content -1%) to 16.83 (control sample). Conclusion. The best protective effects in the process of oxidation was achieved by BHA. The longest induction time and the lowest peroxide value and anisidine value were obtained for this antioxidant. It was achieved after twenty-eight days of fat thermostatting. Nonetheless, the results demonstrated it is possible to use the commercially available green tea extract to slow the adverse process of fat oxidation in sponge cake products.

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Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

Cited by 84 publications

References 25 publications

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products

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