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This work aims to substitute inulin for (20–50%) fat in biscuits and to investigate how this manipulation would change the properties of dough and biscuits. The results showed that the inulin substitution for 20% fat did not worsen the sensory evaluation of biscuits and had the least influence on their texture. The decrease in fat and the increase in sugar content with simultaneous reduction in caloric value were noticed. The soluble dietary fiber increased compared with the control despite the fact that the polyphenol content and their activity decreased. Substitution of inulin for fat changed the rheological and textural properties of biscuit dough. Practical Applications The study demonstrates that partial replacement of fat with inulin gel in biscuits allows decreasing their caloric value and enriches them with soluble dietary fiber. The observed changes in the physical properties of the dough and in the characteristics of the final products suggest that 20% substitution could be recommended for practical applications. Higher levels of fat replacement could lead to excessive hardness of biscuits and a significant reduction in the content of polyphenols and antioxidant activity.

Extrudates used in the study were prepared on the base of cornmeal (100%)control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by-product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro-health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro-health components, as well as improvement of sensory score, suggests that 10% addition of defatted blackcurrant seeds is a suitable level for preparation of extruded fruit-cereal snacks. PRACTICAL APPLICATIONSThe study demonstrates that defatted blackcurrant seeds could be a good, natural source of bioactive components in cereal snacks produced by extrusion. The suggested level of this component, optimal from sensory and dietary point of view, is 10%.

The aim of the research was to compare several physico-chemical parameters of potato starch modified using oxidation, extrusion, and combination of both, including content of amylose and non-polysaccharide components, amount of carboxyl groups, molecular mass distribution of polymers, pasting ability, and rheological properties. It was observed that oxidation, extrusion, and combined oxidation/extrusion of starch resulted in an increase of ash in potato starch, and the oxidized starch contained the lowest amount of non-carbohydrate compounds. Oxidation resulted in a decrease of phosphorus, while its content after extrusion increased. It was found that the level of apparent amylose dropped after all applied types of modification. Water binding capacity and solubility of oxidized starch differed slightly from the values measured for native starch, while a huge change in these characteristics was caused by extrusion. The highest change of molecular mass was observed after combined modification and the lowest in case of extruded starch. Modification of starch affected its rheological properties, which exhibited low viscosity and was more susceptible to shearing forces. Fax: þ4812 662 47 47Abbreviations: B.u., Brabender unit; K, consistency coefficient; n, flow behavior index; R 2 , the coefficient of determination; SE90, starch modified by extrusion at 90°C; SE130, starch modified by extrusion at 130°C; SE170, starch modified by extrusion at 170°C; SN, natural starch; SO, starch modified by oxidation with H 2 O 2 at pH 7; SOA, starch modified by oxidation with H 2 O 2 at pH 10; SOE90, starch modified by oxidation and extrusion at 90°C; SOE130, starch modified by oxidation and extrusion at 130°C; SOE170, starch modified by oxidation and extrusion at 170°C; T 0 , initial temperature of pasting; T max , temperature at maximum viscosity; T min , temperature at minimum viscosity; h max , maximum viscosity; h 96°C after 20 min , viscosity after holding 20 min at 96°C; h min , minimum viscosity; h 25°C , viscosity after cooling to 25°C; WBC, water binding capacity

Keywords: fruit residues, novel food, phloridzin, dietary fibre

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Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.