Application of by-products in the development of foodstuffs for particular nutritional uses

Abstract

The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace -apple, buckwheat and grape (varieties Alibernet and Cabernet). Obtained dried pomace was applied into the baking products in ratio 5%, 10% and 15%. Apple and buckwheat pomace were applied into the breads and grape pomace were used in biscuits. The obtained products were sensory evaluated and texture analysis was used for determination of firmness. In terms of overall quality of tested breads, the evaluators indicated that bread with 5% addition of buckwheat pomace was the sample with the highest quality and from biscuit category products with 5% addition of grape pomace (Alibernet) were shown to be the best. Regarding the texture determination the highest firmness showed a control sample in the case of biscuits and with the addition of pomace into the biscuits product firmness decreased. Contrary, in case of breads with the addition of pomace, the firmness increased. The results of texture analysis were statistically evaluated by non-parametric Wilcoxon test, among the samples there was no statistical significant difference found.Keywords: coeliac disease, gluten free foodstuffs, plant by-products Abstrakt Cieľom práce bolo otestovať potenciál využitia vedľajších výrobných zvyškov pri vývoji potravín určených pre celiatikov. V práci boli použité 3 druhy rastlinných výliskov -jablčné, pohánkové a hroznové, ktoré pochádzali z dvoch modrých odrôd hrozna (Alibernet a Cabernet). Výlisky boli vysušené, pomleté a následne aplikované do pekárskych výrobkov v pomere 5%, 10% a 15%. Jablčné a pohánkové výlisky sa aplikovali do chlebov a hroznové výlisky boli použité do keksov. Hotové výrobky sa hodnotili senzoricky (bodovým testom) a na stanovenie tuhosti bolo použité 1306

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

“…In fact, firmness of R10 and R20 biscuits (Table 3) resulted lower (p<0.05) than that of the control sample. Similarly, Matejová, Fikselová, Čurlej, and Czako (2016) observed a reduction in biscuit firmness when wheat flour was replaced with apple, buckwheat and grape pomaces. Such a difference is not expected to rely on moisture, which was comparable for all biscuits (i.e.…”

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

“…Carotenoids have been extracted from peach processing wastes using ethanol (de Vargas, Jablonski, Flores, & Oliveira Rios, ), antioxidant polyphenols have been extracted from vegetable wastes (broccoli, green bean, and tomato) (Aires, Carvalho, & Saavedra, ), and the aqueous extracts of lemon by‐products have been tested against the in vitro growth of Alternaria alternata. There have been attempts at enriching bakery products with apple pomace, buckwheat pomace, grape pomace (Matejova, Fikselova, Curlej, & Czako, ), carrot pomace (Pandey, Kumar, & Mishra, ), and pitaya peel powder (Hsu, Chang, & Shiau, ). In other research, lettuce waste flour was used in wheat bread baking (Plazzotta, Sillani, & Manzocco, ); waste materials have high nutritional value and are a rich source of dietary fiber, mineral compounds, and antioxidant compounds (Sharma et al, ; Wang et al, ).…”

Focus on gluten free biscuits: Ingredients and issues

“…In view of environmental sustainability and fight again food waste, a trend that may be followed is the use of agroindustrial by-products in the formulation of GF biscuits. In example, Matejová, Fikselová, Curlej, and Czako (2016) added grape pomace in the recipe of GF biscuits. Singh and Kumar (2018) used copra meal flour, a by product of coconut processing, in order to reduce fat and sugar content of GF biscuits.…”