ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2016
Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers, 1 of them a synthesis that pooled it.
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Who cites it
32 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Cyanidin-3-glucoside as a possible biomarker of anthocyanin-rich berry intake in body fluids of healthy humans: a systematic review of clinical trials.Nutrition reviews · 2020Pooled it
- Value-Added Carp Roe Salad Supplemented with Orange Carrot Pomace Powder.Foods (Basel, Switzerland) · 2025Article
- Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (Foods (Basel, Switzerland) · 2025Article
- The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.Scientific reports · 2025Article
- Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (Molecules (Basel, Switzerland) · 2025Article
- The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.Foods (Basel, Switzerland) · 2025Article
- Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits-A comprehensive review.Frontiers in nutrition · 2025Review
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.Ultrasonics sonochemistry · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread.Food science & nutrition · 2024Article
- Wild Blackberry Fruit (Foods (Basel, Switzerland) · 2024Article
- Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation.ACS omega · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- PhInd-Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database.Antioxidants (Basel, Switzerland) · 2024Article
- Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders.International journal of food science · 2024Article
- Decoding the enhanced antioxidant activities of the combined small berry pomaces by widely targeted metabolomics analysis.Heliyon · 2023Article
- Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.Food science & nutrition · 2023Article
- From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste.Foods (Basel, Switzerland) · 2023Review
- Sustainable Valorization of Tomato Pomace (Animals : an open access journal from MDPI · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.
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