Utilization of fruits pomace in muesli products
Utilization of different fruit by-product was investigated during muesli products development. Sour cherry, cherry and black currant and apple pomace (4 g) was added to the samples besides the other used muesli ingredients such as oat, oil seeds, dried raisin, honey, coconut oil. In this study total...
Elmentve itt :
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| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/78557 |
| Tartalmi kivonat: | Utilization of different fruit by-product was investigated during muesli products development. Sour cherry, cherry and black currant and apple pomace (4 g) was added to the samples besides the other used muesli ingredients such as oat, oil seeds, dried raisin, honey, coconut oil. In this study total polyphenol, total antioxidant (FRAP) content was measured of the mueslis with spectrophotometric methods, furthermore sensory analysis was done to evaluate the consumer acceptance. During our work four muesli products were created using different recipes. Muesli 3 showed the highest total polyphenol (2723.3 mg GAE mg/100 g) and FRAP (10.43 µg/100g) values due to high amount of fruit pomace. The muesli 4 contained the lowest concentration of bioactive compounds. As regard the overall impression of sensory analysis that provides information about the whole acceptance, sample 3 get the highest value (95%). Sample 4 was the next with 85% of overall impression and sample 1 was the third with 73% while the sample 2 was the last in the ranking. Fruit pomace has a great potential due the high bioactive compounds and appropriate sensory properties in aspect from muesli production. |
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| Terjedelem/Fizikai jellemzők: | 338-342 |
| ISBN: | 978-963-306-904-2 |