The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

Bajerska, Joanna; Mildner–Szkudlarz, Sylwia; Górnaś, Paweł; Segliņa, Dalija

doi:10.1002/jsfa.7369

Cited by 39 publications

(29 citation statements)

References 28 publications

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“…Thus, mango by-products (Aziah et al, 2011;Ramirez-Maganda et al, 2015;Sudha et al, 2015), grape by-products (Walker at al., 2014;Mildner-Szkudlarz et al, 2015), sour cherry pomace (Bajerska et al, 2016), berry pomace (Mildner-Szkudlarz et al, 2016) apple skins (Rupasinghe et al, 2008(Rupasinghe et al, , 2009, apple pomace (Sudha et al, 2016), green banana flour (Segundo et al, 2017), orange fibers (Romero-López et al, 2011), date fruit fiber concentrates (Mrabet et al, 2016), carrot pomace (Maazobi et al, 2016), pumpkin seed flour (Bialek et al, 2016), hazelnut skin (Cikrikci et al, 2016) and potato peel (Arora and Camire, 1994;Ben Jeddou et al, 2017) have been studied. In Table 2, a partial listing of papers on practical uses of FVB in cakes is shown.…”

Section: Cakesmentioning

confidence: 99%

“…From a nutritional perspective, all studies have shown an increase in fiber and polyphenols with the addition FVB. Added to that, the in vivo glycemic response was reduced with the incorporation of FVB (Aziah et al, 2011;Romero-López et al, 2011;Ramirez-Maganda et al, 2015;Bajerska et al, 2016). This may be due to the incorporation of soluble fibers with thickening properties, especially in the study of Romero-López et al (2011), who added orange fiber, which is rich in pectin.…”

Section: Nutritional Improvement Of Cakes Through the Utilization Of Fvbmentioning

confidence: 99%

“…Thereby, large particles, either flour (Yamazaki and Donelson, 1972) or fibers (Gomez et al, 2010a), have been reported to reduce the volume of cakes, although the negative effect is more evident in sponge than in layer cake (de la Hera et al, 2013;Dhen et al, 2016;Segundo et al, 2017). In general, the typical particle size of wheat flour is ≤ 200µm (usually ∼100µm) whereas the particle sizes of FVB are usually larger, ranging from 400 to 600µm (Romero-López et al, 2011;Walker at al., 2014;Bajerska et al, 2016;Mrabet et al, 2016), and in most cases smaller than 1mm (Rupasinghe et al, 2009, Ben Jeddou et al, 2017, depending on their behavior during milling. In particular, FVB with high fiber content are difficult to mill and therefore result in coarse particles, or at least, coarser than 200µm.…”

Section: Physical and Sensory Quality Of Cakes As Affected By Fvbmentioning

confidence: 99%

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Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

157

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The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

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Section: Cakesmentioning

confidence: 99%

Section: Nutritional Improvement Of Cakes Through the Utilization Of Fvbmentioning

confidence: 99%

Section: Physical and Sensory Quality Of Cakes As Affected By Fvbmentioning

confidence: 99%

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Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

157

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“…So far, PP has not been studied as an ingredient for enriching other related formulations such as sponge and layer cakes. Cakes may be good carriers for these by‐products, thus providing valuable healthy components to the diet (Jung et al ., ; Younas et al ., ; Bajerska et al ., ; Khalifa et al ., ; Mildner‐Szkudlarz et al ., ). However, it must be taken into account that the physical properties of pomace and mainly its particle size may influence the technological quality of the final product (De la Hera et al ., ; Dhen et al ., ; Majzoobi et al ., ).The objectives of the present work were to assess ground PP as a rich fibre ingredient for sponge and layer cakes.…”

Section: Introductionmentioning

confidence: 99%

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Parra

Belorio

Ribotta

et al. 2018

Int J of Food Sci Tech

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Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.Effect of particle size of by-products on cake A. F. Rocha-Parra et al.

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“…Similar conclusions were reached by Savastano et al (2014) and Ye et al (2015), who proved that an addition of dietary fibre to food significantly increased the feeling of satiety and reduced appetite after its consumption. In turn, Bajerska et al (2016) examined the effect of adding sour cherry pomace (CP), the by-product obtained during fruit processing, to the production of muffins to replace wheat flour, applying it in different shares. It was observed that enrichment of the baking mix with 20 and 30% share of CP increased the satiety potential of those products and created a lower supply of energy related to their consumption.…”

Section: Discussionmentioning

confidence: 99%

Influence of tomato cream soup physical parameters on satiety potential level

Skotnicka¹,

Ocieczek²

2020

Acta Agroph.

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A b s t r a c t. This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of individual tomato cream soups.The study assumed that diversity of physical parameters of soups, determined by the type of the starch addition, affects the feeling of satiety after consumption. Determination of the satiety level after consumption of an isocaloric portion of soup was carried out among 186 persons. For each of the examined soups, weight, viscosity and density of the isocaloric portion was determined. The level of subjectively perceived satiety after consumption of an isocaloric portion of soup was determined using the unstructured visual analogue scale, VAS. The weight of the isocaloric portion was determined by weighing, viscosity was determined using the Brookfield DV-III model viscometer, with the "Rheocalc" software, density was determined using the pycnometer. The highest satiety potential, expressed as the area under the curve (AUC = (VAS, t)), was found for tomato soup with potato AUC, and the lowest -tomato soup with pasta. The soup with potatoes demonstrated the highest weight, the highest viscosity and the lowest density of an isocaloric portion. The comparison of the parameter values for multiple regression equations, determining the relation between AUC values and the examined physical properties of soups, demonstrated that soups of high weight, significant viscosity and low density of the isocaloric portion show a high ability to induce the feeling of satiety.K e y w o r d s: density, viscosity, weight, satiety level

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The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

Abstract: CP may be a good functional ingredient for bakery products that assists in managing glucose levels, satiety, and subsequent energy intake in healthy individuals. © 2015 Society of Chemical Industry.

Cited by 39 publications

References 28 publications

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Influence of tomato cream soup physical parameters on satiety potential level

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