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Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

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dc.contributor.author Teslić, Nemanja
dc.contributor.author Kojić, Jovana
dc.contributor.author Ðermanović, Branislava
dc.contributor.author Šarić, Ljubiša
dc.contributor.author Maravić, Nikola
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Šarić, Bojana
dc.date.accessioned 2023-07-25T07:36:10Z
dc.date.available 2023-07-25T07:36:10Z
dc.date.issued 2023-06-07
dc.identifier.citation Teslić, N.; Kojić, J.; Ðermanović, B.; Šarić, L.; Maravić, N.; Pestorić, M.; Šarić, B. Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants 2023, 12, 1234. https://doi.org/10.3390/ antiox12061234 en_US
dc.identifier.issn 2076-3921
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/335
dc.description.abstract Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a “source of fibers”. The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe—3.83 mg/kg fw) in comparison to CSCF (Fe—2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products. en_US
dc.description.sponsorship This research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number 451-03-47/2023-01/200222. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject sour cherry pomace en_US
dc.subject semi-industrial scale en_US
dc.subject holistic approach en_US
dc.subject circular economy en_US
dc.subject food safety en_US
dc.subject proximate analysis en_US
dc.subject rheological properties en_US
dc.subject thermal stability en_US
dc.subject consumer test en_US
dc.title Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85163823177
dc.identifier.wos 001013845100001
dc.identifier.doi 10.3390/antiox12061234


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