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

Simple item page
dc.contributor.authorTeslić, Nemanja
dc.contributor.authorKojić, Jovana
dc.contributor.authorÐermanović, Branislava
dc.contributor.authorŠarić, Ljubiša
dc.contributor.authorMaravić, Nikola
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorŠarić, Bojana
dc.date.accessioned2023-07-25T07:36:10Z
dc.date.available2023-07-25T07:36:10Z
dc.date.issued2023-06-07
dc.description.abstractSour 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.sponsorshipThis 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.identifier.citationTeslić, 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/ antiox12061234en_US
dc.identifier.doi10.3390/antiox12061234
dc.identifier.issn2076-3921
dc.identifier.scopus2-s2.0-85163823177
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/335
dc.identifier.wos001013845100001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectsour cherry pomaceen_US
dc.subjectsemi-industrial scaleen_US
dc.subjectholistic approachen_US
dc.subjectcircular economyen_US
dc.subjectfood safetyen_US
dc.subjectproximate analysisen_US
dc.subjectrheological propertiesen_US
dc.subjectthermal stabilityen_US
dc.subjectconsumer testen_US
dc.titleSour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Propertiesen_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Sour Cherry Pomace Valorization as a Bakery Fruit Filling Chemical Composition, Bioactivity, Quality and Sensory Properties.pdf
Size:
1.08 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
22.51 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers