FRUIT POMACE AS A POTENTIAL ACTIVE FOOD INGREDIENT TO THE PRODUCTION ECOLOGICAL INNOVATIVE CONFECTIONERY PRODUCTS

Abstract

This study was aimed at determining the feasibility of applying fruit pomace as an ingredient in the production of shortbread cookies. Analyses were conducted for 60 types of shortbread cookies made of ingredients originating from bio-farming. The cookies were made of white meal and wholemeal flours from emmer wheat and einkorn wheat. An additional ingredient of dough was dried and disintegrated fruit pomace left after the production of strawberry, raspberry, chokeberry, black currant, and apple juices, added at the levels of 10, 20 and 30% of flour weight. The sensory assessment of the cookies demonstrated that the type of wheat and flour affected their quality. The use of different types of flours allowed obtaining more or less crispy cookies. In addition, the enrichment of cookies with strawberry, raspberry, and black currant pomace ensured better sensory properties of these products compared to the cookies made according to a traditional recipe. The cookies with fruit pomace addition were characterized by significant health-promoting properties, which made them competitive to other food products of this category.