Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol - Open Research Data - Bridge of Knowledge

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Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Description

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry, apple and blackcurrant pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model, were also analysed. This research was funded by the National Science Centre, Poland, under grant number DEC-2020/04/X/NZ9/00656 (MINIATURA 4).

Dataset file

Shortcrust pastries containing fruit pomace.zip
1.2 MB, S3 ETag ad6842cb6e22fdf1b61ad2cc25488e54-1, downloads: 2
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License:
Restricted access
The data were included in the Restricted Access model, as not all research results have yet been published as scientific articles. In addition, the commercialisation of research results is planned, which also prevents the publication of research data at present. The data may be made available upon request of another scientist/expert.

Details

Year of publication:
2022
Verification date:
2022-09-16
Dataset language:
English
Fields of science:
  • food and nutrition technology (Agricultural sciences)
DOI:
DOI ID 10.34808/6xye-1m69 open in new tab
Funding:
Verified by:
No verification

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