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November, 2019, vol. 9, Special issue (Microbiology-Biotechnology-Food Sciences)
pages: 434-438
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2019.9.special.434-438
Abstract: Fruit and vegetable waste represent a significant source of nutrients, such as polyphenols, minerals, fibre etc. For the food industry, they make a huge contribution from an economic point of view. In our work, we observed the by-products of plant processing as possible local sources of biologically active componets for the further application in gluten-free products. The total polyphenols, antioxidant activity and crude protein in eight samples of plant by-products (apple, buckwheat, tomato, chilli and grape varieties of Irsai Oliver, Red Traminer, Alibernet, Cabernet) were determined. The crude protein content ranged from 1.4 % in buckwheat pomace to 15 % in chilli pomace. The highest polyphenol content was found to be in Alibernet grape pomace (256.9 and the lowest in chilli (155.15 pomace. The antioxidant activity of pomace ranged from 535.2 to 1359.49 Gluten-free products such as muffins and knäckebrots were designed, into which by-products were applied in the amount of 3%, except for chilli (0.5% addition). Developed gluten-free products were evaluated by sensory and texture methods. As the sample with the highest sensory quality were concluded to be muffins made with 3 % addition of Cabernet pomace. Grape and apple pomace can be recommended in gluten- free muffin production and tomato pomace in gluten free knäckebrot production.
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