ArticlePlants (Basel, Switzerland)2022
Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Apple Pomace as a Promising By-Product with High Antioxidant Potential in the Prevention of Aging Processes.Foods (Basel, Switzerland) · 2026Review
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Fatty Acid Composition and Bioactive Profiles in the Aerial Parts ofMolecules (Basel, Switzerland) · 2025Article
- Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace.Foods (Basel, Switzerland) · 2025Article
- A Review on Apple Pomace Bioactives for Natural Functional Food and Cosmetic Products with Therapeutic Health-Promoting Properties.International journal of molecular sciences · 2024Review
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.Scientific reports · 2024Article
- Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.Foods (Basel, Switzerland) · 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
- Cornelian Cherry (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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 < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (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.
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Registered trials
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