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Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and different chemical components. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. Supplementation of gluten-free confectionery products with linseed meal, amaranth and/or buckwheat flours enhanced their final nutritional quality. A significant rise was observed in the protein content and dietary fiber, and in the case of linseed meal also alpha-linolenic acid. All of the supplemented gluten-free confectionery products contained more macro-elements and micro-elements (i.e. potassium, phosphorus, magnesium, calcium, iron, manganese, zinc and copper), as compared with the controls. Taking into account the amino-acid composition, amaranth proved a more beneficial supplement of gluten-free products than linseed.

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

Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation), using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses.