期刊
ANTIOXIDANTS
卷 11, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/antiox11020190
关键词
shortcrust pastries; LC-MS; polyphenolic compounds; antioxidant activity; anti-diabetic activity; nutritional value
This study developed shortcrust pastries containing different amounts of chokeberry pomace and adjusted their sweetness using different sweeteners. The results showed that increasing the proportion of chokeberry pomace improved the nutritional value of the pastries and exhibited antioxidant and anti-diabetic effects. Additionally, the use of erythritol as a sweetener improved the sensory attributes. The developed products could serve as excellent alternatives to traditional shortcrust pastries and provide a sustainable solution for fruit industry waste utilization.
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.
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