Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production
Veronika Valková,
Hana Ďúranová,
Michaela Havrlentová,
Eva Ivanišová,
Ján Mezey,
Zuzana Tóthová,
Lucia Gabríny,
Miroslava Kačániová
Affiliations
Veronika Valková
AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Hana Ďúranová
AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Michaela Havrlentová
National Agricultural and Food Centre, Research Institute of Plant Production, Bratislavska cesta 122, 92168 Piešťany, Slovakia
Eva Ivanišová
Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Ján Mezey
Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Zuzana Tóthová
AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Lucia Gabríny
AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
Miroslava Kačániová
Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
