Cargando…
Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol
In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, p...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868510/ https://www.ncbi.nlm.nih.gov/pubmed/35204072 http://dx.doi.org/10.3390/antiox11020190 |
_version_ | 1784656284899868672 |
---|---|
author | Raczkowska, Ewa Nowicka, Paulina Wojdyło, Aneta Styczyńska, Marzena Lazar, Zbigniew |
author_facet | Raczkowska, Ewa Nowicka, Paulina Wojdyło, Aneta Styczyńska, Marzena Lazar, Zbigniew |
author_sort | Raczkowska, Ewa |
collection | PubMed |
description | In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry. |
format | Online Article Text |
id | pubmed-8868510 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88685102022-02-25 Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol Raczkowska, Ewa Nowicka, Paulina Wojdyło, Aneta Styczyńska, Marzena Lazar, Zbigniew Antioxidants (Basel) Article In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry. MDPI 2022-01-19 /pmc/articles/PMC8868510/ /pubmed/35204072 http://dx.doi.org/10.3390/antiox11020190 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Raczkowska, Ewa Nowicka, Paulina Wojdyło, Aneta Styczyńska, Marzena Lazar, Zbigniew Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title | Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title_full | Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title_fullStr | Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title_full_unstemmed | Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title_short | Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol |
title_sort | chokeberry pomace as a component shaping the content of bioactive compounds and nutritional, health-promoting (anti-diabetic and antioxidant) and sensory properties of shortcrust pastries sweetened with sucrose and erythritol |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8868510/ https://www.ncbi.nlm.nih.gov/pubmed/35204072 http://dx.doi.org/10.3390/antiox11020190 |
work_keys_str_mv | AT raczkowskaewa chokeberrypomaceasacomponentshapingthecontentofbioactivecompoundsandnutritionalhealthpromotingantidiabeticandantioxidantandsensorypropertiesofshortcrustpastriessweetenedwithsucroseanderythritol AT nowickapaulina chokeberrypomaceasacomponentshapingthecontentofbioactivecompoundsandnutritionalhealthpromotingantidiabeticandantioxidantandsensorypropertiesofshortcrustpastriessweetenedwithsucroseanderythritol AT wojdyłoaneta chokeberrypomaceasacomponentshapingthecontentofbioactivecompoundsandnutritionalhealthpromotingantidiabeticandantioxidantandsensorypropertiesofshortcrustpastriessweetenedwithsucroseanderythritol AT styczynskamarzena chokeberrypomaceasacomponentshapingthecontentofbioactivecompoundsandnutritionalhealthpromotingantidiabeticandantioxidantandsensorypropertiesofshortcrustpastriessweetenedwithsucroseanderythritol AT lazarzbigniew chokeberrypomaceasacomponentshapingthecontentofbioactivecompoundsandnutritionalhealthpromotingantidiabeticandantioxidantandsensorypropertiesofshortcrustpastriessweetenedwithsucroseanderythritol |