Stanciu, Ioana; Ungureanu, Elena Loredana; Popa, Elisabeta Elena; Geicu-Cristea, Mihaela; Draghici, Mihaela; Mitelut, Amalia Carmen; Mustatea, Gabriel and Popa, Mona Elena (2023) The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace. Applied Sciences, 13 (11), p. 6513.
![]() |
PDF
- Published Version
- English
3MB |
Document available online at: https://www.mdpi.com/2076-3417/13/11/6513
Summary
In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties.
EPrint Type: | Journal paper |
---|---|
Keywords: | sea buckthorn pomace; by-product valorization; functional bread |
Agrovoc keywords: | Language Value URI English sea buckthorn -> Hippophae http://aims.fao.org/aos/agrovoc/c_15770 English by-products http://aims.fao.org/aos/agrovoc/c_1172 English functional foods http://aims.fao.org/aos/agrovoc/c_2f007684 |
Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
Research affiliation: | European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT |
ISSN: | 2076-3417 |
DOI: | 10.3390/app13116513 |
Deposited By: | Popa, PhD Elisabeta Elena |
ID Code: | 52198 |
Deposited On: | 21 Dec 2023 12:52 |
Last Modified: | 21 Dec 2023 12:52 |
Document Language: | English |
Status: | Published |
Refereed: | Peer-reviewed and accepted |
Repository Staff Only: item control page