Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates

Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović (), Dragana Šoronja-Simović, Ivana Nikolić, Jana Zahorec, Sunčica Kocić-Tanackov and Marijana Sakač
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Jovana Petrović: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Dušan Rakić: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Biljana Pajin: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Ivana Lončarević: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Antun Jozinović: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Dragana Šoronja-Simović: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Ivana Nikolić: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Jana Zahorec: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Sunčica Kocić-Tanackov: University of Novi Sad, Faculty of Technology Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Marijana Sakač: University of Novi Sad, Institute for Food Technology in Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

Sustainability, 2024, vol. 16, issue 15, 1-17

Abstract: Apple pomace is a by-product of the apple processing industry and can be used for various uses such as animal feed, for composting, or to extract valuable compounds such as pectin or antioxidants. In recent years, it has also gained attention as a potential food ingredient due to its fibre content and antioxidant properties. The aim of this study was to examine the effect of three parameters: the percentage of wheat flour replaced by extrudate (5%, 10%, and 15%), the percentage of apple pomace in the extrudate (15%, 30%, and 45% based on the mass of corn grits), and the particle size of the extrudate (<250 µm; 250–1000 µm; 1000–2000 µm) on the properties of cookies, using the Box–Behnken experimental design. The addition of extrudates enriched with apple pomace significantly increased the total fibre and ash content of the cookies. The hydroxymethylfurfural content also increased, but not above the permitted limits (25 mg/kg). The sensory quality was strongly influenced by the particle size, especially the hardness, graininess, and appearance of the cookies. The addition of extrudate led to a darker colour of the cookies and a significant increase in the proportion of red tones, but generally had no negative influence on the acceptability of the cookies and their microbiological stability during the 6-month storage period.

Keywords: by-product valorisation; apple pomace; sustainable cookies; functional food (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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