POSSIBLE USES OF FRUIT POMACES IN FOOD TECHNOLOGY AS A FORTIFYING ADDITIVE – A REVIEW
1
WULS-SGGW, Institute of Food Sciences
Publication date: 2021-06-08
2020;(600):43-54
KEYWORDS
ABSTRACT
Fruit processing industry contributes to increasing amount of food waste
by-products. Among them there can be distinguished fruit pomaces generated in wine, cider
or juice making process. Those wastes consist of bioactive compounds and dietary fibre
what encourages scientists to design novel products with fruit pomaces added. There were
described several products formulated with fruit pomace fortification. The main target for
commercial pomace usage, are bakery goods: breads, muffins, biscuits, cookies. There is
also a group of gluten-free products designed, and other experimental ways of fruit pomace application in novel foods preparation. Researchers examine their chemical, physical
and sensory properties. Advantages of fruit pomace addition include improved nutritional
properties of products: total phenolic content, total flavonoid content, antioxidative activity and dietary fibre level. Also, some qualitative, technological and sensory properties of
those products may be enhanced. However, the pomaces addition gives the product various
features that may lead to its decreased acceptance and quality.
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| ISSN: | 0084-5477 |
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