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Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

Applied Sciences (Switzerland), ISSN: 2076-3417, Vol: 14, Issue: 21
2024
  • 0
    Citations
  • 0
    Usage
  • 4
    Captures
  • 2
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Captures
    4
  • Mentions
    2
    • Blog Mentions
      1
      • 1
    • News Mentions
      1
      • 1

Most Recent Blog

Applied Sciences, Vol. 14, Pages 9675: Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

Applied Sciences, Vol. 14, Pages 9675: Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins Applied Sciences

Most Recent News

New Applied Sciences Study Findings Recently Were Published by a Researcher at Warsaw University of Life Sciences (Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins)

2024 NOV 07 (NewsRx) -- By a News Reporter-Staff News Editor at NewsRx Science Daily -- Research findings on applied sciences are discussed in a

Article Description

The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by replacing 10–50% of the typical flour (wheat, rice, and corn) with chokeberry pomace flour. The instrumental color measurements and the sensory analysis showed that the dough and the muffins made with the fruit flour were significantly different from the control samples. Flour substitutions of over 10%, while enriching muffins with chokeberry flour, led to a decrease in product quality (texture, dough rise, sensory quality), especially for muffins with gluten. The sensory study showed that a substitution of 10% of typical flour resulted in products acceptable to potential consumers, but a higher substitution reduced the overall quality. It was found that the use of chokeberry pomace in making muffins was limited and more feasible for gluten-free products.

Bibliographic Details

Anna Zbikowska; Katarzyna Marciniak-Lukasiak; Piotr Lukasiak; Małgorzata Kowalska; Aleksandra Lukasiak; Mariola Kozłowska

MDPI AG

Materials Science; Physics and Astronomy; Engineering; Chemical Engineering; Computer Science

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